Jerusalem mixed grill
Grilled meat dish considered a Jerusalem specialty and potential national dish.
Jerusalem mixed grill, known in Hebrew as *me'orav Yerushalmi*, is a grilled meat dish that is a local specialty of Jerusalem. The dish is made from chicken hearts, spleens, and often liver, combined with chicken or turkey meat, all cooked on a flat grill. It is seasoned with onion, garlic, black pepper, cumin, turmeric, olive oil, and coriander.
The dish is believed to have originated in the Mahane Yehuda Market, though several restaurants there claim to be its creator. Some people regard it as Israel's national dish.
In 2009, Israeli chefs set a Guinness World Record by preparing a giant version weighing 440 pounds (200 kilograms). They also made the smallest version: a portion of Jerusalem mixed grill in a pita the size of a coin.
According to the late *Haaretz* food critic Daniel Rogov, world-famous chefs have repeatedly asked one of the market's steakhouses, Sima, for its recipe. The recipe reportedly includes a secret ingredient referred to as "Georgian pepper."
A common variation involves chopping the mixed grill very finely, rolling it into phyllo dough cigars, and frying them. This version is often served at weddings.
- type
- Grilled meat dish
- origin
- Jerusalem (Mahane Yehuda Market)
- main ingredients
- Chicken hearts, spleens, often liver, chicken or turkey meat, onion, garlic, black pepper, cumin, turmeric, olive oil, coriander
- claimed inventors
- Various restaurants at Mahane Yehuda Market
- notable record
- Largest portion: 440 pounds (200 kilos) in 2009; smallest dish: in a pita the size of a coin
- secret ingredient
- Georgian pepper (according to Daniel Rogov)
Lore & Background
Jerusalem mixed grill is a dish of chicken hearts, spleens, and often liver and chicken or turkey meat, cooked on a flat grill with a blend of spices including cumin, turmeric, and coriander. It is said to have been invented at the Mahane Yehuda Market, though multiple restaurants claim to be the originators. The dish is considered by some as Israel's national dish. In 2009, Israeli chefs created a giant 440-pound portion, winning a Guinness world record, and also prepared the world's smallest version in a coin-sized pita. According to the late Haaretz food critic Daniel Rogov, world-renowned chefs have pleaded with one steakhouse, Sima, for its recipe, which includes a secret ingredient described as 'Georgian pepper'. A variation of the dish may be thinly chopped and rolled into phyllo cigars, then fried, commonly served at weddings.
Reader's Guide
Jerusalem mixed grill holds significance as a distinctive culinary specialty of Jerusalem, rooted in the Mahane Yehuda Market and claimed by multiple restaurants. Its status as a potential national dish of Israel reflects its cultural resonance. The dish gained international attention in 2009 when chefs set a Guinness world record for the largest portion (440 pounds) and also created the smallest version in a coin-sized pita. The secret ingredient 'Georgian pepper', noted by food critic Daniel Rogov, adds mystique, with world-renowned chefs reportedly seeking the recipe from Sima steakhouse. Variations like fried phyllo cigars show its adaptability for festive occasions. The dish exemplifies how local market food can achieve iconic status, blending simple ingredients with bold spices, and its contested origins highlight the communal nature of culinary traditions. Its inclusion in discussions of Israeli cuisine underscores its role in national identity, while the record-breaking stunts and secret recipe lore contribute to its enduring intrigue.
Did You Know?
- 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 440-pound (200 kilos) portion, winning a Guinness world record.
- The smallest version was prepared in a pita the size of a coin.
- According to food critic Daniel Rogov, the recipe includes a secret ingredient described as 'Georgian pepper'.
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