The Jews of Iraq and Kurdistan, an ancient community dating back to the Babylonian exile who mass-immigrated to Israel in the 1950s and 1960s, have made a massive contribution to the development of Israeli cuisine. Kubeh, dumplings filled with spiced ground beef and served either cooked in soup or deep-fried, are a mainstay of the Israeli diet and the most recognizable recipe from the Iraqi/Kurdish kitchen.
Jerusalem is home to a great number of Iraqi/Kurdish restaurants, many of them clustered in a small area on or near Agrippas Street, which runs by the bustling Machane Yehuda market. Among them is Misedet Hashlosha (Restaurant of the Three), an old-school Israeli workingman's restaurant with the spartan décor and Coca-Cola sign outside that let you know that you'll find a no-frills, but filling selection of Middle Eastern meat dishes, soups and salads inside. Meals come with several dishes of pickled vegetables and other small mezze.
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