Jerusalem mixed grill or Meorav Yerushalmi (in Hebrew)

Course	Main dish/Street food
Place of origin	Israel
Region or state	Jerusalem
Serving temperature	Hot
Main ingredients	chicken hearts, spleens and liver mixed with bits of lamb, onion

Jerusalem mixed grill ( Hebrew : ????? ??????? ) ( me'orav Yerushalmi ) is a grilled meat dish considered a specialty of Jerusalem . It consists of chicken hearts , spleens and liver mixed with bits of lamb cooked on a flat grill, seasoned with onion, garlic, black pepper, cumin, turmeric , olive oil and coriander . ^[1]

The dish is said to have been invented at the Mahane Yehuda Market , with various restaurants claiming to be the originators.

In 2009, Israeli chefs created a giant portion that weighed in at 440 pounds (200 kilos), winning a Guinness world record for the largest Jerusalem mixed grill. They also prepared the world's smallest dish: Jerusalem mixed grill in a pita the size of a coin. ^[2]

According to the late Haaretz food critic Daniel Rogov , world-renowned chefs have pleaded with one of the steakhouses, Sima, ^[3] for the recipe which includes a secret ingredient described as "Georgian pepper". ^[1]

A variation of the dish may have the meorav yerushalmi thinly chopped and then rolled into a phyllo shaped cigars which is then fried, it is common to serve Meorav Yerushalmi that way in weddings.

See also [ edit ]

• Israel portal
• Food portal
• Israeli cuisine
• Mixed grill
• List of meat dishes
• Jewish cuisine
• Culture of Israel
• Israeli inventions and discoveries

References [ edit ]

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