It is not for nothing that Jerusalem is also considered the capital of Selichot. During the months of Elul and Tishrei, the atmosphere in the capital is unique - it is decorated and prepared to receive tens of thousands of pilgrims with a variety of activities, shows and events held by the municipality.
In order to be able to taste it at home for Yom Kippur, we met with three Jerusalem grandmothers and they shared recipes for the foods they serve for a break meal.
Grandma Hannah from Nargasi presenter, photo: Oren Ben Hakon
Persian Nargasi (meat and vegetable pie in a pot)
Hannah Arie, 73, taught us how to make a pie in a pot that combines meat, vegetables and special eggs that she brought with her from Tehran, Iran. "Persian food has a lot of vegetables and this dish has a lot of protein and a lot of vegetables, so it keeps you going," she explains.
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Sima Zinni with the salmon dish, photo: Oren Ben Hakon
Salmon wrapped in dough and a festive chickpea dish
Sima Zinni, 85, who was born and raised in Jerusalem, shared with us memories and recipes for a dish of salmon with vegetables wrapped in pilas dough baked in the oven and a dish of chickpeas from Moroccan cuisine that is customary to eat on Saturdays, holidays, and of course, before fasting.
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Chicken soup,
Chicken soup with noodles and shredded vegetable soup
Yael Ben Habib, 72, known as a contestant on the successful reality show "Come Eat with Me," taught us how to prepare her regular dishes at the meal before Yom Kippur. At the table she serves two bowls of soup - one fresh soup with calves and noodles, the other finely grated vegetable soup in a grater.
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Happy New Year and easy fasting!
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