Modern Jerusalem Mix.
(photo credit: Courtesy)
When you’ve been strolling through the museum halls for half a day and are ready
for a break, the Modern kosher meat restaurant at the Israel Museum in Jerusalem
offers dishes from a contemporary and creative Jerusalem cuisine that make a
clear personal statement.
The restaurant’s design, its location inside
the Israel Museum and its view of the Valley of the Cross and the Knesset all
make it the perfect dining spot.
Modern’s dishes are based on 100-yearold
Jerusalem recipes that evolved outside the Old City walls. Here are two of the
restaurant’s dishes, inspired by current exhibitions in the
museum.MODERN HEROD FEAST
A recipe by chef Avi Peretz of the Modern
Restaurant inspired by the exhibition Herod the Great, the King’s Final
You will need a heavy iron or copper pan.
✔ 1 kg. beef
(shoulder, sirloin), sliced into 6 thick slices
✔ Olive oil
✔ 2 onions, thinly
✔ 2 cm. fresh ginger, chopped
✔ 2 cloves garlic, thinly sliced
✔ 1 tsp.
✔ 2 cups dry red wine (try Herod Cabernet Sauvignon)
✔ 2 carrots,
peeled and coarsely chopped
✔ ½ celery root, peeled and julienned
✔ 2 cups hot beef stock
✔ Salt and pepper to taste
Heat a little oil in the pan and sear the meat on all sides.
Remove and keep covered.
In the same pan, sauté the onions and the garlic
about 10 minutes, until onions brown. Add lemon zest and ginger. Pour ½ cup of
wine (the chef suggests Tishbi Herod Cabernet Sauvignon), cook until most of the
wine evaporates, add another ½ cup and continue cooking until most of it
evaporates. Continue the same with the rest of the wine.
Place the sliced
vegetables on the onions, and add the meat. Add the chestnuts and pour the hot
beef stock. Season with black pepper and salt, cover and cook over very low heat
for 2 hours. Before serving, garnish with chopped fresh parsley
leaves.MODERN JERUSALEM MIX
One of the dishes most associated
with Jerusalem is what is locally called Meorav Yerushalmi, literally meaning
“Jerusalem mix,” which is a mixture of small sautéed pieces of beef and chicken,
served with fresh tomato, onion and herbs, over Jerusalem-style humous (chickpea
paste). At Modern, the chef uses virgin olive oil from locally picked
✔ 2 onions, sliced
✔ 1 clove garlic, sliced
✔ 300 gr. sirloin,
cut into small pieces
✔ 100 gr. chicken spleen, cut into small pieces
✔ 100 gr.
chicken thighs off the bone, cut into small pieces
✔ Freshly ground pepper
Paprika, both sweet and hot
✔ Pinch cumin
✔ Homemade tehina
✔ Fresh thyme,
✔ 100 gr. cherry tomatoes, halved
✔ 1 green pepper, chopped
✔ 1 parsley bunch leaves, chopped
Heat oil in a large frying pan and sauté
the onions. Add the garlic. Add the beef, then the spleen and then the chicken.
Season with black pepper, paprika, cumin and add the thyme leaves. Cook until
In a deep serving dish, spread a generous amount of freshly made
good humous; add a few spoonfuls of tehina. Create a well in the middle and
place the warm meats in the well. Add the tomatoes and green pepper, sprinkle a
little kosher salt, and garnish with fresh chopped parsley leaves.
photos courtesy of Modern Restaurant, The Israel Museum, Jerusalem