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Jerusalemite Daniella Lerer combines her family's Sephardic culinary traditions with modern Israeli cooking techniques. Starters include fried eggplant with yogurt and falafel filled with labneh cheese. For your main course, try pastilla (meat pies filled with beef, pine nuts, and grilled eggplant); sufrito (braised dumplings cooked with Jerusalem artichokes); beef and leeks in lemon juice; and shrimp in wine and lemon. For dessert, look for the traditional sutlach, a cold rice pudding topped with cinnamon, nuts, and jam. Barood's other face is its well-stocked bar serving more familiar fare like spareribs and sausages. Reservations are a must for dinner Friday night.
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