Figs, dates, apricots, cranberries, and prunes, all very plump.
The Cherry Man
This man will scoop you cherries.
Israelis love salty, soft, white cheese. For breakfast, they cube it and enjoy it with olives and fresh bread. It's usually just referred to as "white cheese" but if you want to get technical, you can call it "Bulgarit," which simply means "Bulgarian" (look for Bulgarian feta outside of Israel). Usually made from a combination of cows', sheeps' and sometimes goats' milk, it's similar to feta but has a less crumbly consistency. The firmer the Bulgarit, the higher the fat content.
Heavy sacks of lentils, beans, peas, and other legumes.
Cinnamon sticks, sumac, anise seeds, sesame seeds, and more.
The Halvah King
There he is in his crown, handing out samples.
Giant wheels of halvah topped with pistachio nutmeats, chocolate chips, coffee beans, and more.
A bagel that has been sold for generations in the old city of Jerusalem. They are crustier and flatter than the chubby dough-bombs found in the States. Sprinkled with sesame seeds, they also come in long oval shapes. Rip off a piece and dip in olive oil and za'atar.
Shopping for bread while chatting on his cell.
Pumpkins and gourds have been growing in Israel since ancient times. Gourds have been used as drums as well as ingredients in some dishes.
Just outside the market there's a khachapuria selling khachapuri, the Georgian cheese bread. This one was baked with eggs and a few pats of butter so the center got all runny-yolked, buttery, and doughy at the edges.
A bar just outside the market.
Shhh, the eggmonger in the back is taking a snooze break.