Me with my family in Jerusalem

If you want to eat your way through Jerusalem in a single afternoon or evening, Machane Yehuda is the move, it’s fast, crowded, loud, and packed with stalls that specialize in one thing they do extremely well. The picks below are based on a “must try” list from @theisraelifoodie, who also runs guided culinary experiences through the shuk, combined with some hand-picked items from yours truly.

You can read more about his Machane Yehuda shuk tours in this YeahThatsKosher feature: Kosher Food Tours & Private Events in Israel with Chef Yehudah Jacobs. This is a tour I went on with Yehudah, and most of the highlights from my experience with him from the summer of 2024 are listed below.

This list is written for how people actually eat in the shuk, quick orders, splitting bites, and moving on. One important note, I am not confirming the dairy, meat, or pareve status of each specific business here, and it can vary by location, certification, and ingredients. Use the categories below as a practical lane for planning, then verify at each stand via signage or by asking staff before ordering.

Knafe Yerushalayim

Kosher Food Crawl strategy: Dairy first, then meat and pareve

The simplest way to run a shuk crawl is to start with sweet and dairy-leaning stops first, then pivot into meat and pareve for the rest of your route. If you’re going on a Thursday night or Friday morning, build in extra time for lines and consider sharing one item at each stop instead of ordering full portions, it’s the easiest way to hit more places without burning out early. Also, bring water, the shuk pacing is faster than it looks and it can often be very hot and humid, especially in the warmer months.

NIghtlife inside the Shuk (image by @_n_isim_19)

Borekas Ramle

Dairy stops to hit first

Borekas Ramle: Turkish Borekas – hand rolled, one layer of dough, rolled into snail, cooked on cast-iron. Offered in 4 different fillings. Best in the shuk, and possibly best borekas in Jerusalem.

Moussline: Grapefruit Basil Sorbet – A bright, refreshing bite that wakes up your palate, grapefruit brings the punch, basil adds a clean herbal note. This is an ideal first stop because it’s light, quick, and sets the tone for tasting multiple things.

Kaboom: Homemade Krembo (multiple flavors) – Krembo is one of Israel’s most recognizable winter snacks, and Kaboom turns it into a choose-your-flavor experience. If you’re with friends or family, grab two flavors and split them, it’s a fast stop that still feels like a full “dessert moment.”

Magdaniyat Peer: Challah and shuk pastries – If you want the shuk bakery experience in one purchase, this is the type of stop that can do it. Pick up challah for later, then choose a pastry to eat immediately so you get both a take-home win and a real bite on the spot.

Knafe Yerushalayim: knafe-style dessert – This is the “go big” dessert stop, the kind of item people plan around. Treat it as your last sweet stop before switching lanes to savory, so you are not balancing heavy desserts and meat mains back-to-back.

Krembo

Chocolate Rugelach @ Marzipan

Meat and pareve stops to do afterward

Dawini: Osso Bucco – in a pita This is described as Friday night dinner in a pita, slow-cooked, hearty, and absolutely a full meal. If you want one anchor item that makes the crawl feel substantial, this is it.

Azura: Beet kubbeh soup – A classic Iraqi comfort dish that is worth slowing down for. The beet-based broth is rich and distinctive, and this is best treated like a course, not a snack, plan to sit for a few minutes if you can.

Briskut: Pastrami sandwich on sourdough – For anyone missing New York flavors, this is the direct line, freshly sliced pastrami on sourdough. It’s best eaten immediately while the texture is right, so time it when you’re ready to pause and actually focus on a sandwich.

Sabich Aricha: Sabich – One of Israel’s signature street foods, sabich is built around fried eggplant, eggs, and the classic pita stuffed with veggies. It’s a strong option when you want something filling that still feels distinctly Israeli, and it works well as a shared item if you are already deep into the crawl.

Arais Machane Yehuda: Brick-oven arais – Arais is pita stuffed with seasoned meat, cooked until crisp outside and juicy inside. The brick oven detail matters here because it drives the texture, order one and split it if you are trying to keep room for multiple stops.

Felafel Haachim Levy: Classic falafel – One of the long-running falafel names in the shuk, known as a multi-generation spot. Falafel is also one of the easiest “pace control” items in the market, you can grab it quickly, eat while walking, and keep your route moving.

Marzipan Bakery: Rugelach – The rugelach at Marzipan Bakery are warm, soft pastries packed with rich chocolate or cinnamon filling and finished with a sticky, sweet glaze that keeps me coming back for more every time I am in Israel.

Sabich