Slow cooked veal with prunes & leek

A unique piece of Jerusalem food is the cuisine of some Sephardic Jews, also referred to as ‘Spanioli’, a proud community that has lived in the city for many generations, long before the advent of Zionism. As many of them arrived from Spain after the Jewish expulsion of 1492, either directly or via other countries, their dishes are a real fusion of old Spanish food, elements picked up along the route, plus local Arab traditions and influences of the Ashkenazi Jews of the city. The result is