Ep 10. Jerusalem: Kugel, Couscous and Kunafa

In season 15 episode 10 of Bizarre Foods, host Andrew Zimmern travels to the ancient city of Jerusalem to explore its diverse culinary traditions. He begins his journey in the ultra-Orthodox neighborhood of Mea Shearim, where he samples a traditional Jewish dish called kugel. Made with potatoes, noodles, and raisins, this savory casserole is a staple of Sabbath meals and holiday dinners.

Next, Andrew visits the bustling Mahane Yehuda market, where he encounters the sights, sounds, and smells of Middle Eastern cuisine. He tries his hand at making couscous, a Moroccan specialty that is a labor-intensive process of steaming and rolling durum wheat. Andrew also samples kunafa, a dessert made with shredded phyllo dough, sweet cheese, and a syrupy sugar glaze.

Continuing his culinary exploration, Andrew visits the Arab neighborhood of Beit Hanina, where he shares a meal with a Palestinian family. He tries musakhan, a savory pastry made with chicken, onions, and sumac, as well as mansaf, a traditional Bedouin dish made with lamb, yogurt, and rice.

Andrew also takes a trip to the Dead Sea, where he learns about the ancient practice of harvesting salt from the mineral-rich water. He meets with a local man who demonstrates the laborious process of collecting salt crystals by hand.

Finally, Andrew visits the historic Machane Yehuda market at night, where he discovers the vibrant nightlife and street food scene of Jerusalem. He samples shakshuka, a spicy tomato and egg dish, and sabich, a sandwich made with fried eggplant, hardboiled egg, and a variety of Middle Eastern condiments.

Throughout his journey, Andrew finds that the food of Jerusalem is not only delicious but also deeply rooted in the city's complex cultural and religious history. From the Sabbath tables of the ultra-Orthodox to the bustling markets of the Arab Quarter, Jerusalem's cuisine reflects the diversity and richness of its people.