6 unique street foods in Jerusalem

Photo Orly@yumivore

A city in rich history and home to a medley of culinary traditions, Jerusalem is second to none when it comes to delicious street food. A unique balance between Eastern and Western influences, these dishes have become synonymous with the city and with Israeli culture.

Hummus

You can buy hummus in refrigerator sections across the universe, but none will compare to the kind you can find in spots like the open-air Mahane Yehuda market in Jerusalem. This street-side version is loads creamier than the pre-packaged variety, with an extra dose of oil and fresh herbs.

Shawarma and schnitzel

If you love grilled or fried meat, seek out the shawarma and schnitzel that are often served side by side in Jerusalem eateries. Israeli street food par excellence, shawarma is a Middle Eastern dish commonly made from chicken, lamb or turkey grilled on a spit that is then stuffed into a pitta with salads and sauces such as tahini or hummus.

Served in a similar way to shawarma, Israeli schnitzel is a dish of European heritage that is typically a fried and breaded chicken breast or veal cutlet. Wherever you walk in the city, you are never far away from a good shawarma or schnitzel.

Falafel

Crispy, fried and deliciously simple, falafel are traditionally made of ground chickpeas combined with a blend of herbs and spices. Commonly paired with a plate of hummus or stuffed into a pitta with salad and a side of chips, falafel are a versatile food that can be eaten as a snack or an inexpensive meal.

Originating in Egypt, falafel quickly became an Israeli go-to, thanks in part to Yemenite Jews who began serving them in a pitta sandwich when they arrived at the country in the 1950s. Countless stalls, kiosks and family-run establishments serve falafel in the Holy City, but it is Shalom Falafel, Falafel Brothers Levy and Mercaz Hafalafel Hatemani that are the local favourites.

Muttabaq

Muttabaq, translated from the Arabic term for "folded", is a savory, stuffed, and pan-fried bread, commonly found all across the Middle East and even in parts of Asia.

Knafeh

Once all of the delicious street foods Jerusalem has to offer have been tried and enjoyed, it’s time to wash everything down with some knafeh. A traditional Arab dessert made with shredded pastry noodles covered with sweetened sheep or goat’s cheese, knafeh is seared on both sides and served topped with spiced syrup and crushed pistachios.

The final product is warm, bursting with exquisitely rich flavours, and unlike any other dessert you have ever tried before. Knafeh can be found in most Arab bakeries or sweet shops in the Old City and East Jerusalem, with one of the most popular vendors being Jaffar and Sons Pastry Cafe.

Bourekas

Eating a boureka is like indulging in a little taste of heaven. These baked pastries come with a variety of savoury fillings, most commonly cheese, spinach or potatoes. Brought to Israel in the 19th century by Jewish immigrants from Turkey and Balkan countries such as Bulgaria and Slovenia, they are available at most bakeries and supermarkets across Jerusalem and are one of the most common snack foods in Israel. Eaten alone or together with a hard-boiled egg and pickles, these pastries are best eaten hot and fresh out of the oven.

See more: Must-try Palestinian street foods for first-time travelers

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7 tasty street foods to try in Colombo, Sri Lanka

If you are in Sri Lanka’s capital, Colombo, there is only one place to start, Galle Face Green. The largest urban park in this jumbly city, it is actually a cross between a park and a beach, the huge space also serving as an area for rallies, parties and, back in the old days, horse races.

While Galle Face Green makes a great starting point, Sri Lanka seems to run on its stomach and short eats are never more than a tummy rumble away. On-the-go snacks are part of the national diet and cheap enough that everyone can fill up, you will be parting with pennies rather than pounds. After conducting a thorough sampling, I have come up with a list of what not to miss.

Hoppers

Sri Lankans love their hoppers, a pancake bowl served with either eggs in the morning or curries in the evening. Add your own sambols and chutneys and you are away, having spent under 50 rupees. The ratio of how crispy the pancake to how soft and gooey the filling is a debate as old as time. Green Cabin is a traditional spot, Café on the Fifth a slicker, more modern addition.

Kiribath (Milk rice)

Rice is cooked with rich coconut milk and a hint of salt until it turns soggy and porridge-like. Kiribath (milk rice) is commonly served with lunu miris, an onion relish mixed with red chili, salt, and lime. In Sri Lankan culture, milk rice symbolizes prosperity, hence, new beginnings such as the first day at work, birthdays, and festivals are often marked with a few diamond-shaped slices of milk rice.

Isso Vadai

Vadai are tiny fritters, made with dhal. Deep-fried and crunchy, they are the island’s favorite snack.  Isso (which means “prawns” in Sinhala) vadai add in a few prawns, as the name suggests.

Kothu

The King of Sri Lankan street food, Kothu in theory seems like an easy enough dish to make but people rarely make it at home. Instead Kothu can be bought at anyone of the multitude of restaurants that has to offer. The dish consists of Godambha rotti, vegetables, egg or meat and some spices. It is prepared on a hot cooking surface with two rectangular knives chopping the roti and accompaniments up into small pieces before it is served piping hot. Kothu is usually accompanied with sauce to put over it like Masala sauce.

Manioc Chips

Made from the humble cassava, Manioc chips have been around in Sri Lanka sometimes. The preparation is simple but the taste is so good, we would still make it even if it were the hardest thing in the world to make. All you have to do is cut the chips into thin slices then deep dry until golden brown add some salt and chili and you have yourself a satisfying snack that will keep you munching for hours.

Tropical Fruit

Like most Southeast Asian countries, Sri Lanka grows a plethora of tropical fruits of every size and shape. The most popular fruits range from the typical coconuts, to mangoes, pineapples, guavas and bananas to the more unusual wood apple fruit, durian, longan, jackfruit and the delicious rambutan, which tastes like a sweet lychee fruit.

Pani Pol

 
Pani Pol refers to sweet coconut pancakes, one of the most marvelous desserts to try in the diverse country of Sri Lanka. The tasty bites are made from a palm treacle base and stuffed with fresh coconut and sugar. The syrupy sweetness of the Pani Pol bears similarities with Indian sweets and is one of the most popular meals in the country. From restaurants to vendors who drive around with a kind of bakery on wheels, there are numerous places in which to indulge in the exotic flavors of this meal. Some of the best Pani Pols can be found in the Dehiwala and Wellawatta area around Galle Road. The bustling district is home to a variety of restaurants and street food stalls which fry up some of the delectable treats and serve them at low prices.

Read more: The awesome things to do in Ella Town, Sri Lanka

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Shanghai Street Foods: the unique cuisine you must eat

Shanghai is the epicentre of China’s street food culture. In the heart of the Yangtze River Delta, it is where merchants and migrants have travelled to for centuries, bringing different regional dishes from all across the country. From steaming baskets of dumplings to pungent stinky tofu, our Shanghai street food guide takes you around the city’s backstreets to unearth the tastiest delights.

Shāokǎo

Follow your nose or the long plumes of smoke rising from vendor stands to find these meat skewers being hawked on street corners across Shanghai. Marinated in herbs and spices, meats like spare ribs, chicken legs or fish and vegetables are lovingly barbecued over hot coals and known as shāokǎo.

Shansi Leng Mian (Eel Noodles)

Shanghai is famous for its eel dishes, and you can't get more Shanghainese than shansi leng mian, or 'eel thread cold noodles,' the street food hybrid of a restaurant classic. The dish arrives as two separate components that you can choose to mix together or savor separately. First, fine wheat noodles, a little flat rather than round, served cold so they have a firmness to the bite, with a splash of light brown vinegar on the bottom and a slick of sesame sauce on the top. Second is the eels, by way of contrast served hot, swimming in the most marvelous sweet, oily, gingery, soy braising liquid.

The flavor is complex, slivers of sweet ginger, pieces of rich, oily eel, shreds of salted bamboo shoot and little wilted, caramelized pieces of scallion. But the real draw is that contrast of textures and temperatures, going from the firm, cold noodles and the viscous, warm eel sauce.

Tofu Flower Soup 

Made by curdling soy milk, this smooth tofu soup contains the subtle flavor of soybeans beneath a colorful mixed dressing of dried shrimps, pickled radish, seaweed, scallion, soy sauce and chili oil.

Cifantuan (Sticky Rice Dumplings)

Dubbed to be the champion of breakfast food, sticky rice dumplings are much in demand as an early morning meal in Shanghai. In a piece of fried dough (called as ‘youtiao’ in Mandarin), wrapped tightly with glutinous rice, and cooked in a steamer, you can add ingredients like preserved Sichuan pickles, black bean sauce and dried pork floss. The cifantuan combines plenty of flavours, including sweetness from the glutinous rice and saltiness from the pickles. Children are fond of pinching it while taking a bite to taste its softness, chewiness, and crispness.

Scallion Pancake

Scallion Pancake is a staple food for the Shanghainese. Pan-fried with lard oil then baked in a stove that is made from a tar bucket, the scallion pancakes of the old Shanghai style are stuffed with fresh chives. The pancakes are flattened and browned to perfection on the grill. A perfectly grilled or baked scallion pancake is a study in contrasts, the outside is crispy and crunchy while the inside is fluffy and tender. Finding a food stall serving handmade scallion pancake is as easy as pie.

See more: Explore the best of Shanghai

Dou Hua

Dou hua (literally 'bean bloom') is made by pouring hot fresh soy milk into a dish containing a coagulant (usually gypsum, or calcium sulfate) and dissolved cornstarch. The starch gives duo hua its silken, just-set texture. After a few minutes, the tofu 'blooms,' setting in the center of the bowl in a quivering flower surrounded by yellow whey.

Dou hua is very delicate, scooped gently into a bowl with a spoon. The flavor is subtle and mild, but this is a dish you enjoy for its soft, silky texture. Choose toppings like finely trimmed scallions, la jiao chilli paste, or tiny dried white shrimp for a texture contrast.

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