I like to make themed menus for Shabbat. The themes are either random cuisines or based on holidays or national events. So last year I got an email from someone who shared the best idea for a Shabbat menu for Yom Yerushalayim and I made a note that I had to share it with all of you.
Yom Yerushalayim (in hebrew), Jerusalem Day (in english), is an Israeli national holiday that commemorates the reunification of Jerusalem and Israeli control over the Old City as a result of the 1967 Six-Day War. This year, Yom Yerushalayim is Friday May 15, so it is the perfect time to celebrate with a Shabbat menu filled with Jerusalem specialties.
Jamie shares a bit more about the holiday and how much she loves Jerusalem in “My Love Affair with Jerusalem“. Now, let’s talk menu.
You could choose to make any of our Israeli Menus, but I think you might appreciate the symbolism even more of this specifically Jerusalem menu.
From the narrow stone alleys to the bustling stalls of Machane Yehuda, Jerusalem is a culinary crossroads. This menu is a tribute to that spirit—a collection of specialties that are “uniquely Jerusalem.
Step aside, Challah! This week we are breaking bread “Old City style.” Unlike the chewy New York version, Jerusalem bagels are long, oval, and surprisingly soft and airy. Dusted heavily with sesame seeds and often served with a side of za’atar, they are the ultimate street food turned Shabbat starter.
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Every Jerusalem feast needs hummus, but we’re trying something different. This is a raw, nutrient-dense take on the traditional dip. It’s fresh, light, and serves as the perfect creamy companion to your warm Jerusalem bagels.
Jerusalem artichokes actually have nothing to do with Jerusalem. Their name came from the Italians who called them “girasole” which means flowers and over time that was converted to Jerusalem, learn more about Jerusalem artichokes and their history. Still since they are called Jerusalem artichokes we had to include them.
Fun fact: Jerusalem artichokes (Sunchokes) actually have nothing to do with Jerusalem! The name is a corruption of the Italian word girasole (sunflower). Learn more about Jerusalem artichokes and their history. However, they have become a beloved part of the city’s modern culinary identity. Their nutty, earthy flavor is a sophisticated addition to our celebratory meal.
The legendary Meorav Yerushalmi is the soul of Jerusalem street food. Traditionally a sauté of various meats with onions and a signature spice blend, we’re making it accessible for your Shabbat table. Use a Jerusalem Mixed Grill blend to sauté cubes of chicken, beef, or even tofu. Serve it inside a fluffy pita or over a bed of yellow rice to soak up all those spiced juices.
You can’t have a Jerusalem menu without this. This kugel is famous for its “sweet and heat” profile—a caramelized sugar base with a heavy kick of black pepper. It’s traditionally baked in massive pots until it’s dark and dense. Making it at home is an art form; the secret is getting that caramel just right for that authentic, peppery finish.
We’re ending with a legend. While “Marzipan” isn’t a city name, anyone who has ever walked through the Machane Yehuda shuk knows the scent of the famous Marzipan Bakery rugelach. These are notoriously gooey, chocolatey, and addictive. It’s the closest thing to a “Jerusalem hug” you can serve for dessert.
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