Jerusalem mixed grill (Hebrew: מעורב ירושלמי, romanized: 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]
 | |
| 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 |
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 phyllo cigars which are then fried; it is common to serve meorav Yerushalmi that way at weddings.
See also
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References
edit- ^ a b Daniel Rogov (22 March 2007). "Dining Out / Mixed Jerusalem grill in Tel Aviv". Haaretz. Retrieved 20 March 2013.
- ^ "Largest 'Jerusalem mixed grill'—Israeli chefs sets world record". World Record Academy. 2 December 2009. Archived from the original on 19 August 2013. Retrieved 20 March 2013.
- ^ "Sima reviews".
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