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The Ultimate JERUSALEM FOOD TOUR + Attractions - Palestinian Food and Israeli Food in Old Jerusalem!

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Aug 30, 2017

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The Ultimate JERUSALEM FOOD TOUR + Attractions - Palestinian Food and Israeli Food in Old Jerusalem!
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Transcription

  • - Hope you're having an amazing day.
  • It's Mark Wiens, I'm in Jerusalem and today I'm gonna
  • take you on the ultimate food tour of Jerusalem.
  • I'm gonna meet up with my friend David who is
  • The Hungry Tourist.
  • He's an amazing food lover and we're also gonna meet up
  • with one of his friends whose name is Rafram, and he
  • knows Jerusalem especially the food like the back
  • of his hand so we're gonna take you on the ultimate
  • Jerusalem food tour.
  • (exotic music)
  • - My name is Rafram Hadad, I was born in Tunisia but I grew
  • up here in Jerusalem and I know about food, about culture.
  • - And David, The Hungry Tourist.
  • - Just travel for food and people, because food
  • without people is nothing.
  • (uplifting music)
  • - Okay so actually we're on the outside of the old
  • city right now and we're stopping to eat our first
  • meal in Jerusalem.
  • (police sirens)
  • (speaking foreign language)
  • (foreign language)
  • - So what's the name of this place?
  • - Acramawi.
  • - Acramawi.
  • - Yeah, the origin of this place is from a village
  • called Vincarin which was a Christian village outskirts
  • of Jerusalem and (inaudible) because they were deported
  • and the family moved to Habon area and they
  • opened this place.
  • - We're starting off this Jerusalem food tour with
  • some legendary hummus, oh and I cannot wait
  • to dig into this.
  • He whipped up that hummus and then he put it in the bowl
  • and he added some chickpeas on top, he added some olive oil.
  • First bite of the hummus.
  • Oh it looks amazing, you can see how like whipped that
  • texture, look at that texture.
  • How fluffy it looks.
  • Oh that's a sizeable first bite.
  • Oh wow.
  • Hummus is a relatively simple ingredient dish, but
  • where you really notice the difference is, are the
  • different textures and the different ratios
  • of the ingredients.
  • That is one of the fluffiest, it's not like silky smooth
  • you can actually feel the texture of the chickpeas
  • in there, and then even though you see a pool of
  • olive oil it doesn't feel oily at all.
  • That hummus is absolutely awesome.
  • Mm, and that pepper is wonderful, it's oh yeah.
  • That heat starts to build, that kind of heat that sort of
  • goes up your nose a little bit.
  • I love it it's wonderful.
  • This guy has to be the best hummus I've ever had.
  • - This is actually one of the best in the world, yeah.
  • - Okay I'm going in for an onion next.
  • And onions are the perfect scoop.
  • You can get a lot of hummus in a wedge of onion like this.
  • The onion is very mild, a little bit sweet.
  • And just load it with that hearty hummus.
  • Basically anything that you dip in that hummus
  • will be amazing.
  • They have a separate bowl full of like a sour chili sauce
  • to add to your hummus as well.
  • That chili is spicy though.
  • That hummus was absolutely insane.
  • The texture I've never tasted hummus so fluffy in my
  • entire life and you know it was fluffy because how
  • he whipped that up, that was just insanely good.
  • Almond will be great.
  • We're stopping next for a quick almond beverage.
  • Look at how foamy, frothy this is.
  • Mmm, oh yeah that's very almondy and quite sweet it
  • has that kind of like almond jelly taste to it.
  • That's refreshing.
  • We're moving on now to a deli shop that has cheese and
  • all sorts of interesting things.
  • (upbeat music)
  • We're at this very small shop in Jerusalem now and they
  • are known for having some of the best products.
  • (foreign language)
  • Wow.
  • - So fresh, huh?
  • - Oh it's so - [David] Crispy!
  • - It has like a fuzzy outside edge, more kind of juicy
  • than a regular cucumber.
  • - [David] Yeah it's amazing.
  • - Wow it's great.
  • It's so good, yeah.
  • - [David] Very rare to find.
  • - You want to eating, you eating the outside.
  • - Oh it has a little shell.
  • - [Shopkeeper] Taste this.
  • - [Mark] Well thank you very much, grab one of these.
  • So you take off the little outside shell.
  • Oh it's almost like a soybean.
  • A little bit drier.
  • Mmm, so this is like a snack.
  • - [Shopkeeper] Yeah.
  • - The owner at that shop is so nice, we just spent
  • 15 minutes just like sampling all of his fresh ingredients
  • and then he gave me a little bag of zatar, which is a
  • thyme blend with sesame seeds in it to take home,
  • so that's really kind of him.
  • What an amazing fresh produce shop that is.
  • And right down the street is the next restaurant that
  • we're coming to.
  • Oh!
  • (foreign language)
  • - [Rafram] The bread here is very very
  • different from Jerusalem.
  • - [Mark] Okay.
  • - [Rafram] Very thin, very thin, they are the only people
  • in the area that's using this bread, this thin bread
  • which is actually, you eat it and you don't feel hunger,
  • you know, you don't feel heavy.
  • It's very consistent with paper.
  • And it's amazing bread, they make it on the saj
  • you know, like upside down pan, and it's amazing,
  • one of the best tastes.
  • I will take a bite because I need to.
  • (laughing)
  • - [Mark] There's some cucumbers in here, some tomato
  • some onions and then he added in some sauces.
  • This looks incredibly good.
  • I'm gonna grab over there where the meat is the thickest.
  • Oh that's incredible.
  • Oh the tahini in there.
  • You can taste that nuttiness.
  • And the beef almost has like a salted almost like
  • a jerky taste to it.
  • The bread is almost tortilla, this is almost like
  • a burrito.
  • Absolutely amazing.
  • What I really liked about it was that bread.
  • It really was like a tortilla.
  • It wasn't like the thick bread so it was kinda light
  • and yeah it doesn't make you too like, bloated.
  • That meat inside was delicious and then the combination
  • of those cucumbers, oh.
  • Food is amazing and people are so nice here.
  • We are now walking to the old city of Jerusalem.
  • (exotic music)
  • Wow, this is absolutely incredible.
  • The ancientness, the history here it's amazing.
  • Okay we are in Old Jerusalem now.
  • And greeted by some bread and vegetables.
  • I already love it.
  • (exotic music)
  • It's so ancient, just look at this walkway and then
  • you walk through here, you can smell the aroma of coffee
  • you can smell freshly baked bread.
  • Oh man this is amazing and look at this alley
  • and the staircase.
  • It's so incredibly good that we have Rafram with us
  • today who's guiding us through the ancient
  • city of Jerusalem because there's so many little hidden
  • passageways and alleys.
  • Look at this place we are walking down right now.
  • What's your name?
  • - Amir.
  • - Amir, nice to meet you.
  • Do you also blog?
  • - Yeah.
  • - You do?
  • Oh okay, Mark M-A-R-K Wiens W-I-E-N-S.
  • Bye Amir, see you man.
  • We just walked down this flight of stairs through
  • some narrow passageways and alleys and straight
  • to a kebab restaurant.
  • - He's starting everything for us now.
  • He's lighting the fire.
  • - Oh he's lighting the fire for us?
  • - We are first customers.
  • - First customers of the day.
  • Wow, it has like a cave, actually because it's hot
  • outside, this stone in here you can feel the coolness.
  • Oh is there an AC?
  • (laughter)
  • (speaking foreign language)
  • - [Rafram] I asked him if the hummus is good.
  • He asked me to taste it.
  • - He is about to start making kebabs and you can see
  • he has a bowl of hummus which he ground by hand, and
  • yeah they're just opening up for the day today,
  • so he is making the food for the first time and
  • lighting up the grill right now.
  • And is this lamb?
  • (speaking foreign language)
  • - [Rafram] It's a mix of - [Mark] Lamb and beef?
  • - [Rafram] Lamb and beef, yes.
  • - [Mark] Oh, okay.
  • (exotic music)
  • And he's been making the most awesome, handmade
  • kebabs that I've ever seen in my life.
  • He mixed up that meat then he chopped it up with
  • a giant sword, he added all the spices and then he
  • put them onto skewers with along with onion and tomato.
  • I can't wait till that meat hits the fire.
  • That is gonna be one of the world's greatest aromas.
  • I can already guarantee.
  • He's busting out the sword again.
  • - [David] The sword is coming.
  • - [Rafram] Some swords cut our
  • meat before they make a salad.
  • - There's absolutely no better way to make a salad
  • than with a giant machete.
  • I'm not gonna say you have to make salad this way at home,
  • but that is the next level of chopping up a salad.
  • He just rocks that sword back and forth, back and forth
  • and literally in just minutes he's gone from a coarse
  • chopped vegetables to a really fine mince of tomato and
  • cucumber and all that parsley in there.
  • A lot of spices.
  • (exotic music)
  • Just straight up sesame.
  • - (speaking foreign language)
  • - Taste test.
  • (laughter)
  • Oh that is the most insane salad I've ever had in my life.
  • Oh wow, it's so creamy.
  • (laughter)
  • oh, that's almost undescribable.
  • You can taste the sesame seeds, the creaminess
  • the nuttiness, that parsley comes in really nicely.
  • It's almost foamy.
  • Oh that's amazing, he's a beautiful man.
  • - [Rafram] He is a beautiful man.
  • - That meat is sizzling away and every now and then
  • when the little driplet of oil, of grease falls
  • down into the coals you get that smoky aroma of the meat.
  • I'm at that kind of like state of mind where I can
  • hardly wait and the food anxiety is hitting me
  • strongly right now.
  • (sizzling meat)
  • The wait is over, the meat is ready, he dished us
  • out some hummus and then some of the salad we
  • saw him prepare.
  • He actually bought the bread across the street
  • from the baker.
  • That meat just looks insane.
  • Little meatball shapes and little one biters, you can
  • actually see all of that parsley within it as well and
  • how it's caramelized, the meat has caramelized on the
  • edges where it was grilled.
  • Oh, oh that is just wonderous.
  • Oh the meat just collapses in your mouth.
  • You taste onions in there and what it really focuses on
  • is that slow grill over the fire.
  • Giving it that wonderful smokey, greasy like umami flavor.
  • - Oh my god.
  • - That's insane.
  • Oh wow.
  • Next level.
  • - Try this.
  • - This is the type of restaurant that you should travel
  • around the world just to eat at.
  • This is some pickled turnip.
  • - [David] It's Iraqi in origin.
  • - Mm, really juicy.
  • Amazing.
  • I'm gonna get one more forkful of that salad.
  • You can just see how thick and rich that is from
  • the sesame seed paste, the tahini.
  • The vegetables are so light, and then he's made it
  • into a sauce that's just wrapped it all together.
  • It's a little bit like pasty, and nutty and so fragrant.
  • Okay next I'm gonna try some of this hummus, and this is
  • like a totally different looking hummus from the one that
  • we had earlier this morning.
  • And you can see that this hummus looks a little more
  • smooth than the hummus that we ate in the morning,
  • just from looking at it.
  • It's all ground by hand.
  • Mmm, whoa.
  • - [David] It's amazing hummus.
  • - And definitely it's more thick and a little more sticky
  • than the hummus we had in the morning, totally different.
  • That salad is award winning.
  • - (speaking foreign language)
  • - He's from my city.
  • - That was special, that is an experience of a lifetime
  • right there.
  • - Nobody but Rafram can find these places.
  • - That is a restaurant where it really is a privilege
  • to eat at a restaurant like that and, huge thank you
  • to Rafram for taking us there.
  • (upbeat music)
  • Next up we walked over to a place called Zalatimo Sweets.
  • And this is another ancient, generations-old sweets shop.
  • But he only makes one thing.
  • - (speaking foreign language)
  • (foreign language)
  • - [Mark] So it's called Zalatimo Sweets.
  • So he really slaps out the dough until it's paper thin
  • then he folds it over and then he adds in some cheese
  • and I think he has another couple of variations as well,
  • and then he folds it up, he bakes it, puts on a little
  • bit of olive oil and it's really amazing to watch
  • him make this art.
  • (pastry crunching)
  • His family has been here for over 200 years making this
  • same dessert, 200 years!
  • And ours should be coming out of the oven very quickly,
  • but starting with a cup of coffee.
  • Aw yeah, I love that cardamom in there.
  • I love it.
  • We got two different versions, one with nuts and
  • one with cheese.
  • And you can just see that paper thin dough and then
  • he bakes it and then he tops it with some kind of syrup
  • or honey and then dusts it in powdered sugar.
  • So it's cheese.
  • Look at that crispy, crispy dough, oh it's so thin.
  • Wow, the dough is so, so thin, almost like baklava
  • and crispy but then you have the contrast of the salty
  • cheese with the sweet honey topping that crispy dough.
  • - Listen to it, it's crunchy.
  • - Mm, it's so crispy and the next one this one is nuts,
  • but I'm like really impressed how delicate and how
  • subtly contrasting the flavors are together.
  • It's really really impressively good.
  • If you look on the inside of this one,
  • oh yeah you can see I think it was mostly crushed
  • up walnuts that he added in here.
  • (pastry crunching)
  • Listen to that crunch!
  • That is amazing.
  • I'm not a huge lover of sweets, but this is perfect.
  • After 200 years, they know exactly what they're doing.
  • It has that beautiful mix between crunchy and gooey.
  • The nut one is good, but I think the cheese wins.
  • - [David] Cheese wins big time.
  • - Thank you very much that was amazing.
  • That was amazing.
  • Wow that was just impressively good, so good.
  • So delicate, so refined, what another gem in Jerusalem.
  • This entire old city of Jerusalem is just a maze of alleys
  • and ancient lanes, it's a whole bazaar.
  • You have modern shops selling all sorts of footwear
  • and clothing and kitchenware and then there are restaurants
  • mixed within here, you could just get lost and just explore
  • these alleys if you just keep your eyes open walking
  • around the old streets of Jerusalem, you'll just see
  • just incredible things and just admire the history
  • of the city and if you keep your nose open, you'll get
  • whiffs of coffee, you'll smell the zatar, you'll smell
  • the different spices as you're walking through this alley
  • it's just an overdose of all things that you can see
  • and smell and hear.
  • (exotic music)
  • We are walking back out towards the Damascus gate
  • and we're gonna now drive somewhere to eat another lunch.
  • What's up man.
  • - (foreign language)
  • - How are you?
  • - Fine.
  • - What's your name?
  • - Tem.
  • - Tem?
  • Nice to meet you.
  • - (foreign language)
  • - Nice to meet you.
  • - (foreign language)
  • (exotic music)
  • (speaking foreign language)
  • - We're stopping just to buy some fruit right at the
  • entrance, right at Damascus Gate and she gave me
  • a sample before we buy.
  • Mmm, oh that's so juicy and sweet and sour.
  • Mmm, that's incredible.
  • - Good, good.
  • - Eat a peach, okay.
  • - Good, good.
  • - Mmm.
  • - (speaking foreign language)
  • - That's delicious too, it's not too sweet.
  • Kinda a little bit starchy.
  • Getting a kilo of those too.
  • - Good.
  • - Thank you.
  • We're leaving out of the Damascus Gate and so Jerusalem
  • is the walled in city, Old Jerusalem is a walled in city
  • and so the different gates are named for the roads
  • that went to the different cities.
  • So this gate actually leads to Nablis in Palestine.
  • And then also onto Damascus.
  • - We go to Mathneola Market now, it's like the main market
  • of West Jerusalem.
  • (upbeat music)
  • - We drove over to West Jerusalem and we're gonna
  • have lunch at a market over here now.
  • (street performer music)
  • - (speaking foreign language)
  • You wan to get inside?
  • - [Mark] Is it okay, just for a few shots?
  • Just to get some closeups on the food here.
  • - [Chef] This is akima, potoates, the kebabs, spinach
  • onion and (inaudible).
  • You have meatballs, you have lungs, this is lungs.
  • You have meatballs, in fresh tomato sauce.
  • - [Mark] Wow.
  • - [Chef] Now you have beef sofrito.
  • Mousaka, great dish, eggplant stuffed in meat.
  • You have the koubleh, you have the okra, you know okra?
  • - [Mark] Yeah.
  • We're eating our third plate of hummus today.
  • There's some tahini.
  • - [David] Fresh salad, they just cut it.
  • And falafel.
  • - These are sort of the standard starter dishes that
  • we're getting here.
  • Then after that we'll be served more the stews and
  • those dishes that they cook down there.
  • Third hummus of the day.
  • Mmm, oh, that one is incredible too.
  • This one is nice and kind of tastes garlicky to me.
  • Tomato salad there are tomatoes in here, there are
  • onions, there's parsley.
  • Oh lots and lots of lemon in there, that's what makes it.
  • It's so refreshing.
  • Some house pickles, wonderful.
  • We didn't do any ordering.
  • Since David knows them.
  • - I just told them, just give us good food.
  • That's all I said, just give us good food.
  • And let's see what will happen.
  • - Dish of kebab, potato and spinach.
  • Okra, green beans.
  • Azura, rice and lentens.
  • This is the mousakka.
  • White beans, potato and beef and onion.
  • - They brought us enough food to cover the entire table.
  • We've got some of their specialty dishes, it all looks
  • incredibly good, oh I can't wait to start digging in.
  • And just those appetizers the starters, were excellent
  • as well.
  • Azura, oh this is the name of the restaurant.
  • - [David] A dish - [Mark] Oh look at how
  • - [David] Turkish in origin.
  • This is gonna be so amazing.
  • - [Mark] It just slices with your spoon like butter,
  • it's so tender and then topped with that minced meat.
  • Oh, man, wow that looks good.
  • Oh wow, oh wow.
  • That eggplant is ridiculously soft.
  • And then it has a real kind of like cinnamon sweetness.
  • - [Chef] It's a stuffed eggplant with beef
  • and tomato sauce.
  • - [Mark] Oh look at that interior. Come take a look at
  • that inside, it looks like minced meat on the inside.
  • - [David] Burger inside.
  • - [Mark] It looks like a burger on the inside with
  • eggplant just surrounding it and just that soupy
  • tomato sauce drowning it.
  • You need a spoon to eat this.
  • - Yeah just a spoon, spoon is the best way.
  • - What I love about that is that the tomatoes are
  • very tart, they have a nice sourness to them.
  • And then again you have that really really tender,
  • creamy eggplant.
  • - [David] Kima.
  • - [Mark] Kima.
  • Okay this is called Kima.
  • (crosstalking)
  • Oh potato, forgot about the potato.
  • - [David] Look at the color of the potato.
  • - [Mark] I've gotta respoon, I have to respoon.
  • - [David] This potato he's had on the fire for hours
  • and hours.
  • - [Mark] Caramelized.
  • The entire thing is just completely soft and the
  • onions melt in your mouth, the eggplant melts in your
  • mouth, the meat melts in your mouth and even the potato
  • melts in your mouth.
  • The flavor is a little bit plain, but it really focuses
  • on the main ingredients.
  • - [David] Probably only pepper and salt I would say here.
  • - [Mark] Rice, lentils and onions.
  • - You know what it is, this is comfort food.
  • (crosstalking) back to your childhood, your mother.
  • We're going now to oxtail, so again you see it's
  • falling off the bone.
  • It's been sitting on the fire.
  • - [Mark] You can actually see the bones have just
  • fallen out already.
  • The little oxtail bones.
  • One my personal favorite meats is oxtail because
  • every single time you eat oxtail it just falls off the bone.
  • Oh, it's the red chilis in there, what a kick.
  • Oh yeah, and that meat is just ultimately tender.
  • Sofrito and there's meat in there, there's potatoes.
  • - [David] Yes, and sofrito, like it's got like celery,
  • carrots, cooks for a long time and the meat is added
  • and garlic, potato.
  • - It's really good, it's again, everything is very tender
  • the meat is tender, the potatoes just melt in your mouth.
  • - That's another sofrito.
  • - [Server] This is the chicken sofrito.
  • - Chicken sofrito.
  • - [Server] It's a little bit spicy.
  • - Wow, one more dish, excellent, oh and you can smell
  • like almost a slight curry powder aroma.
  • Oh side of the drumstick, you know what it tastes like?
  • - [David] I know how my mom used to make it and it's
  • gonna be exactly the same.
  • - Falls apart.
  • - [David] It's so sweet, so soft, like it (crosstalking)
  • - [Mark] Those potatoes actually, they're not dry at all.
  • I'm loving all of the food, but I gotta take another
  • bite of this, this is a masterpiece here.
  • It's like an eggplant sandwich with just a burger
  • on the inside it's incredibly good
  • and it's so saucy as well.
  • But probably my absolute favorite dish of this entire meal
  • is one of their specialties and I think this is the dish
  • that the name of the restaurant is actually named after
  • this is the eggplant with the minced meat on top of it.
  • Oh man, this is an award winner here.
  • The texture of that eggplant is just unbelievably creamy.
  • Thank you very much.
  • Walking out of the restaurant or sort of like, stumbling
  • out of the restaurant, that was spectacular food.
  • That was a meal where I actually had to move to the
  • next hole on my belt.
  • If you love to eat, this is a place you're gonna want
  • to come for sure and have a feast.
  • (inspirational music)
  • We're just walking through the market now,
  • there's everything you can imagine at this market.
  • A lot of fresh produce.
  • And some serious desserts, look at these piles.
  • These are all Iraqi desserts?
  • - No just this one.
  • - That one over there, okay.
  • - [Mark] They look similar to a jelly bean.
  • So the dessert is called zengoula.
  • - Zengoula it's Iraqi dessert, wait let me do a
  • (inaudible) here.
  • - Like a coiled, deep fried and then some kind of
  • a syrup on it.
  • - [David] Exactly.
  • - Alright.
  • Yeah, it is like crispy, and it sort of juices with a
  • floral tasting syrup, it's very sweet and very crispy.
  • (upbeat music)
  • We have just come over to the wailing wall which is
  • the Western wall of Old Jerusalem.
  • And this is one of the holiest sites in the Jewish faith
  • and it leads up to the temple of the mount.
  • Thank you very much.
  • This is the Western Wall built by King Harrod the Great.
  • On a spur of the moment decision in an effort to work
  • off some of the amazing food, we decided to explore the
  • fascinating Western Wall Tunnel.
  • While above ground you can see about 60 meters of the wall,
  • underground you have a chance to walk along 485 meters
  • of the original wall built in 19 B.C. by King Harrod.
  • (exotic music)
  • We're walking through this narrow passageway, it's
  • pretty long, right next to the wall.
  • (cheering and yelling)
  • - Do you have a YouTube channel?
  • - I do.
  • - Groovy!
  • What's your name, what's your name?
  • - Mark Wiens.
  • (crosstalking)
  • (cheering and yelling)
  • (laughter)
  • This, this is unbelievable, just ancient, ancient tunnels
  • people walked in these same lanes in these same tunnels
  • like two and a half thousand years ago.
  • Whoa, this is really really cool and we're on our
  • way to the aqueduct.
  • That water is extremely clear.
  • And there is even some fish down there.
  • And there's water falling from the ceiling.
  • That was incredibly cool though, that ancient really
  • tight tunnel.
  • After emerging from the depths of the tunnels,
  • unfortunately the Dome of the Rock was already closed for
  • the evening, but luckily from a nearby school,
  • we were able to get an impressive view of the golden dome.
  • A sacred site, and a breathtaking view.
  • (exotic music)
  • Finally, before heading to dinner, we drove to the top
  • of the Mount of Olives to see an incredible sunset
  • against the beauty of Old Jerusalem in the background.
  • We had a nice, relaxing afternoon.
  • We worked off a little bit of that food from the
  • Jerusalem food tour and we watched the sunset from
  • the top of Mount Olives, now we're having one last meal
  • to complete this Jerusalem food ultimate food tour.
  • And this is a place that I think the reservations are
  • really hard to get, so luckily he knows the chef,
  • again he knows everyone and we got a reservation,
  • we're gonna have dinner here.
  • - [Chef] Be careful.
  • - [Mark] Alright, thank you very much.
  • - [Chef] This is the grill station and this is cold
  • station you know like fish, fresh fish and everything.
  • (meat sizzling)
  • - [Mark] The aromas coming out of this kitchen are insane.
  • Oh I can't wait to see what they're gonna bring us
  • out for dinner tonight.
  • Yeah.
  • (cheering)
  • (laughter)
  • - Okay guys, fried seabass together with a fatuta,
  • which is kind of like an Arabic vegetable salad with
  • crispy pita bread and lemon.
  • - [Mark] They just brought us out the first course
  • and it's served on a block of wood and all sorts of
  • different little appetizer dishes.
  • Oh and I think that's some of the ahi sashimi there.
  • Oh, okay.
  • Oh that melts in your mouth.
  • (upbeat music)
  • This is burrata which is a type of cheese.
  • (inaudible)
  • Another signature dish, is a polenta.
  • It's a giant scallop.
  • That blend of spices is amazing in there.
  • - [David] Very bad.
  • - [Mark] What is that, foie gras?
  • - [David] Yeah.
  • - Oh, rossini with foie gras on top.
  • Oh that just sliced effortlessly.
  • Oh that is tender, juicy supreme.
  • Oh and ridiculously creamy and rich.
  • - [David] Last bite.
  • - [Man] That's a bite, open your mouth, come on open
  • your mouth.
  • (applause)
  • - Yeah, that is unbelievable.
  • We've come to the end of this incredible meal
  • and dessert is just insane.
  • I love the hand of the chef here on the platter.
  • I may as well go for the hand of the chef right now.
  • Oh yeah, that's like a cheesecake almost.
  • What's up man.
  • - Yeah, what's up man.
  • - How are you?
  • - Good.
  • - Good.
  • Just finished with dinner in Jerusalem, that is an
  • amazing restaurant the staff are so friendly and so
  • generous and so, they all are having a great time
  • as they're cooking.
  • The food is top notch, the ingredients were extreme
  • quality, it was very loud and lively kind of restaurant
  • but really really good food.
  • And today has just been an amazing Jerusalem food tour.
  • I still can hardly believe that I was eating in Jerusalem.
  • And everything from the hummus we had in the morning,
  • all the way to the kebabs, what else did we eat, oh
  • that giant feast at lunch to dinner, the food has been
  • fantastic in Jerusalem and this is no doubt one of the
  • most fascinating cities in the entire world, one of the
  • most important cities in the entire world.
  • And it was really a privilege, an honor to have a chance
  • to visit Jerusalem.
  • A big thank you to David Kalifa, he's The Hungry Tourist,
  • I'll leave his link in the description box.
  • Big thank you to David and also to Ramraf for
  • showing us a couple spots in Jerusalem and thank you
  • very much for watching this video, I hope you enjoyed it.
  • Please remember to give it a thumbs up if you enjoyed it
  • and I'd love to hear from you in the comments section below
  • and if you're not already subscribed, click subscribe
  • now for lots more food and travel videos.
  • Goodnight from Jerusalem, and I'll see you on the next
  • video, thanks again for watching.

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Join us on the ultimate Jerusalem food tour!
Follow David on Instagram: https://www.instagram.com/the.hungry.tourist/
Also, thanks to Rafram: http://rafram.com/

Subscribe for more videos► http://bit.ly/MarkWiensSubscribe
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There are few cities in the world that can compare to Jerusalem in terms of ancient history and religious significance. It’s one of the most fascinating cities in the world, and it’s a city that I’ve wanted to visit my entire life. Finally, along with my friend David (https://www.instagram.com/the.hungry.tourist/) and Rafram, we explored Jerusalem to discover the food treasures the city has to offer - and let me tell you, you’ll find some incredibly delicious food in Jerusalem!

We started off the Jerusalem food tour by first walking around East Jerusalem and starting with the best plate of hummus I’ve ever had. We then toured around Old Jerusalem, and enjoyed some incredible Palestinian food kebabs cooked by an incredible man who cooked with serious love and passion. Another highlight in Jerusalem was the mutabak, a thin pastry stuffed with cheese and baked.

After eating our way through Old Jerusalem, we then headed into West Jerusalem and went to lunch at an Israeli Jewish restaurant serving a mix of amazing dishes. The food was home-cooked in style, and absolutely sensation. A few more snacks and sightseeing throughout the afternoon, and that brought us all the way to dinner where David had made reservations to eat at one of the hottest restaurants in Jerusalem, Machneyuda Restaurant. It was quite an experience, and an amazing meal and lively atmosphere to wrap up this ultimate Jerusalem food tour.

Here’s all the food and places included in this Palestinian food and Israeli food tour of Jerusalem:

Hummus Acramawi
Price - 20 ILS ($5.57) per plate

Almond juice - 3.90 ILS ($1.09)

Al-shuala Grill Restaurant
Shawarma - 26 ILS ($7.26)

Al Baghdadi Kabab
Palestinian kebabs
Total price - 100 ILS ($27.89)

Zalatimo Sweets
Mutabak
Price - 30 ILS ($8.37) each

Peaches - 10 for 1 kg
Plums - 10 for 1 kg
Fruit - 10 ILS ($2.76) per kg.

Mahane Yehuda Market
Azura Restaurant
Total price - 400 ILS ($111.55)

Western Wall (Wailing Wall)
Western Wall Tunnel
Price - 35 ILS ($9.76) per person

Dome of the Rock

Mount of Olives

Machneyuda Restaurant
Total price - 700 ILS ($195.21)

It was a lot of food in a single day, but it was one of the greatest food and learning days that I’ve ever had in my life. The generosity of the people we connected with, paired with the food, was truly a memorable experience in Jerusalem.

Thank you again to David (https://www.instagram.com/the.hungry.tourist/) and Rafram for showing me some of the best food in Jerusalem!

-

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Thank you for watching!