Jerusalem mixed grill ( he, מעורב ירושלמי) (''me'orav Yerushalmi'') is a grilled meat dish considered a specialty of

Jerusalem Jerusalem (; he, יְרוּשָׁלַיִם ; ar, القُدس ) (combining the Biblical and common usage Arabic names); grc, Ἱερουσαλήμ/Ἰεροσόλυμα, Hierousalḗm/Hierosóluma; hy, Երուսաղեմ, Erusałēm. i ...

. 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 Turmeric () is a flowering plant, ''Curcuma longa'' (), of the ginger family, Zingiberaceae, the rhizomes of which are used in cooking. The plant is a perennial, rhizomatous, herbaceous plant native to the Indian subcontinent and Southeast ...

olive oil Olive oil is a liquid fat obtained from olives (the fruit of ''Olea europaea''; family Oleaceae), a traditional tree crop of the Mediterranean Basin, produced by pressing whole olives and extracting the oil. It is commonly used in cooking: ...

and

coriander Coriander (;

. 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 ''Guinness World Records'', known from its inception in 1955 until 1999 as ''The Guinness Book of Records'' and in previous United States editions as ''The Guinness Book of World Records'', is a reference book published annually, listing world ...

for the largest Jerusalem mixed grill. They also prepared the world's smallest dish: Jerusalem mixed grill in a

pita Pita ( or ) or pitta (British English), is a family of yeast-leavened round flatbreads baked from wheat flour, common in the Mediterranean, Middle East, and neighboring areas. It includes the widely known version with an interior pocket, also ...

the size of a coin. According to the late ''

Haaretz ''Haaretz'' ( , originally ''Ḥadshot Haaretz'' – , ) is an Israeli newspaper. It was founded in 1918, making it the longest running newspaper currently in print in Israel, and is now published in both Hebrew and English in the Berliner ...

'' food critic

Daniel Rogov Daniel Rogov (October 30, 1935 – September 7, 2011) was an Israeli food and wine critic. The author of ''Rogov's Guide to Wine'', the most authoritative guide to Israeli wine, as well as a columnist for both Haaretz and ''The Jerusalem Post'', h ...

, world-renowned chefs have pleaded with one of the steakhouses, Sima, for the recipe which includes a secret ingredient described as "Georgian pepper". A variation of the dish may have the meorav yerushalmi thinly chopped and then rolled into a

phyllo Filo or phyllo is a very thin unleavened dough used for making pastries such as baklava and börek in Middle Eastern and Balkan cuisines. Filo-based pastries are made by layering many sheets of filo brushed with oil or butter; the pastry is t ...

shaped cigars which is then fried, it is common to serve Meorav Yerushalmi that way in weddings.

References

Offal Meat dishes Barbecue Israeli cuisine Culture of Jerusalem Jewish cuisine Middle Eastern grilled meats Street food Chicken dishes National dishes {{jewish-cuisine-stub

See also

References