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December 07, 1979 - Image 70

Resource type:
The Detroit Jewish News, 1979-12-07

Disclaimer: Computer generated plain text may have errors. Read more about this.

70 Friday, December 7 1979


Eating Your Way Through the Heart of Downtown Jerusalem


World Zionist

Press Service
Everyone in Jerusalem
eats. Day and night, old and
young, visitors and resi-
dents. They walk the
streets, stop at the abun-
dance of snack bars with
outdoor counters and then
contiue on their way —most
often, eating.
Saturday evening is
really the best time to ex-
perience the outdoor eating
craze, which lasts at least
from May through October
when the weather is good
(although it doesn't happen
only when the skies are
clear. Winter is also a good
time for eating).
Let me guide you on a

walk through downtown
Jerusalem for stand-up eat-

Take a map of
Jerusalem in your hand
and find Jerusalem's de-
partment store,
Hamashbir, on King
George Street.

Cross the street and walk
to your left, down King
George, toward Jaffa Road.
Uncle Sam, 7 King
George, is billed as
"America in Israel." The ads
say, "I am the first one in
the country to serve hot
dogs and hamburgers to
Jerusalem." Need one say
more? Steakburgers, burger
sandwiches, fried fish plat-
ters and French fries (all
kosher) are on the menu.

Ritchie's Pizza, 5 King
George, is also a hangout for
Americans. It offers ice
cream, waffles, milk shakes
and — naturally — New
York style pizza (all

Felafel Zalia, 5 King
George and Merkaz
Felafel, on the corner of
Agrippas and King
George, are two of the
places specializing in

Felafel probably came
from Egypt (where it is
called ta'amia). It is said to
have been created by the
Egyptian Christian Copts
who served up this dish dur-
ing Lent when meat was not
Directly opposite Felafel

Zalia, one can find a number
of ice cream stands and
Milk Bar Strauss, 2 King
George, on the corner of
King George and Jaffa
Road, specializes in ice
cream cones and dishes and
light refreshments.

Cafe Babka (formerly
Marcus), 4 King George,
sells cakes, cookies, pas-
tries and ice cream.

Cafe Allenby, 6 King
George, has cakes, French
fries, ice cream and (on oc-
casion) freshly made potato
Continue walking up the
cafe side of King Goerge and
make the first turn on your
right onto Agrippas Street.
Continue walking up Ag-

rippas Street on the right
hand side. When you recog-
nize a huge shopping
center-office building-
construction site, Clal Cen-
ter, you are at the corner of
Agrippas and Kol Yisrael
Chaverim Street.

Steakit Makam, 44 Ag-
rippas, can be recognized
by the sign of a
parachutist with an open
parachute and the word
"kosher." The restaurant
has an open window to
the street where a grill is
placed. Salads, humus
(chick pea dip) and mixed
grill are the specialties.

Mixed grill is a combina-
tion of chicken livers and
hearts, turkey or beef pieces
and onions. When cooked,

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Continue down Jaffa
Road, past the intersec-
tion with King George.
Off the first alley on your
right you find Yanetz
Street. On the right hand
side at the beginning and
on the left hand side at
the end, are two nut and
seed stores owned by the
Bahari family.


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Yehudah, Jerusalem's
Jewish open-air food
market. At night the
market is closed except
for a few eating places
which serve felafel,
mixed grill, humus,
salads, etc.

If you come during the
day, take a right hand turn
into Mahaneh Yehudah
Street (the first street on
your right where cars can
drive). Continue until you
reach a small alleyway on
your left. This is known as
the Iraqi market and daily.
until about 4 p.m., you will
find a fascinating bakery at
The Bakery Abib makes
pizza-size Iraqi pita right
before your eyes. The baker
takes a piece of dough and
flattens it on a pillow. He
throws it inside a wall oven
then removes it with long
tongs. (A branch of this
bakery is also located at 60
Ussishkin Street.)
Tokio Gelateria has been
here for a year and is one of
four branches in Israel, de-
veloped by an immigrant
from Argentina. The Clal
Center franchise owner is
David Sorfat. He explains
that the recipe for the ice
cream and flavors comes
from Italy and all fruit
flavors are natural with no
coloring added.

There's a New
Retirement Plan


the pieces go inside a piece
of pita with dill pickle and
hot pepper. On the side is
mango sauce which has the
smell and look of a curry
At Steakit Makam one
can specially request tam-
busa, a Moroccan or Kurdi
dish, which resembles a
large piece of fried fish. It is
made of chick peas, flour
and spices which are deep
An added novelty on the
counter is a bowl of parsley
— take a handful for
freshening your breath
when you finish eating.
Continue along Agrip-
pas past




These are Jerusalem's
nut-seed stores par excel-
lence — every kind of nut
and seed imaginable.
freshly roasted — sunflower
seeds, pumpkin seeds, chick
peas, peanuts, pistachio
nuts, etc.
Walking the triangle of
downtown Jerusalem (King
George, Jaffa Road, Ben
Yehudah) as well as the side
streets, can make a very
enjoyable evening's
entertainment — especially
if you stop to sample a
variety of these delicious
street foods. Better yet, try
it on several evenings so you
won't get sick!

Life being short, and the
quiet hours of it few, we
ought to waste none of them
in reading valueless books.
—John Ruskin

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