Jerusalem mixed grill or Meorav Yerushalmi (in Hebrew)
CourseMain dish/Street food
Place of originIsrael
Region or stateJerusalem
Serving temperatureHot
Main ingredientschicken hearts, spleens and liver mixed with bits of lamb, onion

Jerusalem mixed grill (Hebrew: מעורב ירושלמי) (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


  1. ^ a b Daniel Rogov (2007-03-22). "Dining Out / Mixed Jerusalem grill in Tel Aviv". Haaretz. Retrieved 2013-03-20.
  2. ^ "Largest 'Jerusalem mixed grill'—Israeli chefs sets world record". World Record Academy. 2009-12-02. Archived from the original on 2013-08-19. Retrieved 2013-03-20.
  3. ^ "Sima reviews".