Owner Daniella Lerer fiercely preserves the culinary traditions of her Sephardic forebears, a family exiled from Spain 500 years ago, and settled in Jerusalem for some 10 generations. The fixed-price "sampler's" menu is a taste adventure, though all items can be ordered ? la carte. Homemade olives, marinated green almonds, and the sweet-onion house bread are followed by pastilikos (meat and pine-nuts muffin) and prasa (leek patties with yogurt) and more. Standouts among the entrées are meat balls with plums and wine, medias (tomatoes stuffed with meat), and a beef, leek, and plum stew. For dessert, look for the traditional sutlach, a cold rice and milk pudding topped with cinnamon, nuts, and the jam of the day. Barood's other face is its well-stocked bar, with more familiar fare like spareribs and sausages. From 4:30 to 7 PM on Friday afternoons the place sways to the rhythms of live Balkan music. Reservations essential Fri. afternoon and Sat. AE, DC, MC, V. Closed Sun.