Jerusalem mixed grill
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: 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
- Israel portal
- Food portal
- Israeli cuisine
- Mixed grill
- List of meat dishes
- Jewish cuisine
- Culture of Israel
- Israeli inventions and discoveries
References
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- Chamin
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- Yemenite beef soup
- Yemenite bean soup
- Maraq Shu'it lebana
- Maraq Shu'it yerooqa
- Shawarma
- Chicken or Turkey schnitzel
- Kofta
- Shish kebab
- Shish taouk
- Jerusalem mixed grill
- Sofrito
- Stuffed peppers
- Mint lemonade
- Rimonana
- Sahlab
- Kafe shahor
- Ayran
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