Jerusalem Mixed Grill or Meorav Yerushalmi is one of the quintessential street foods in Jerusalem. It is said to have been invented in The Shuk, Machaneh Yehuda most notoriously by the restaurant, Hatzot, where you can still enjoy their creation.
Many places around Israel now have their own versions of the dish. Traditionally it is made with liver, heart, spleen and chicken thighs, but the dish is mostly about the seasoning. So feel free to use a mix of chicken thighs and breats if you prefer.
Mix up the spices and save the blend to simply grill up some chicken any night of the week. It is best served in a fluffy pita especially when you make your own. You will feel like you are in Israel when you take a bite of this sandwich.
Do you dare taste this classic Jerusalemite street food?
- Cook Time
- Prep Time
Jerusalem Mix Spice Blend
- ¾ teaspoon cinnamon
- 1½ teaspoons turmeric
- 1½ teaspoons cardamom
- ¾ teaspoon paprika
- 1½ teaspoons black pepper
- ⅜ teaspoon ground cloves
- ¾ teaspoon ground chili powder
- 1½ teaspoons ground coriander
- 1½ teaspoons curry powder
- 3 teaspoons minced garlic
- 4½ teaspoons sumac
- 3 teaspoons kosher salt
- 2 tablespoons olive oil
- 1 tablespoon Jerusalem mix spice blend (from above)
- 1 onion, sliced
- ¼ pound chicken hearts
- ½ pound chicken thighs, chopped
- ¼ pound koshered chicken liver
- Tahini, for garnish
- Parsley, for garnish
- 4 cups flour
- 2 ¼ teaspoons yeast
- 1 tablespoon brown sugar
- 1 teaspoon salt
- 1 ½ cups warm water
- 1 tablespoon oil
Preheat oven to 500°F / 260°C.
1. In a bowl, add flour, yeast, brown sugar and salt. Mix.
2. Make a well in the middle of the flour and add warm water and oil. Mix until all the ingredients are combined well.
3. Use your hands to form the dough and knead for 5 minutes.
4. Place the dough in a clean bowl and cover in plastic wrap or a towel. Leave to rise in a warm area for 1 hour or until doubled in size.
5. Separate dough into 8 equal pieces and form each piece into a ball. Flatten out with a rolling pin into a circle. Place on a sheet pan in hot oven. Bake for 5-7 mins (until lightly golden).
1. In a jar or bowl, mix together the cinnamon, turmeric, cardamom, paprika, black pepper, ground cloves, ground chili powder, ground coriander, curry powder, minced garlic, sumac and kosher salt.
2. Add olive oil to a frying pan on medium heat. Add 1 tablespoon of the pre-mixed spices and stir. Add onion, chicken hearts and chicken thighs and stir. Make sure the chicken is cooked thoroughly, which will take about 10 minutes.
3. Add the koshered chicken livers and cook for a few more minutes, until hot. (Koshered chicken livers are pre-cooked).
4. Slice off the top of the pita and open the pocket. Spread a spoonful of tahini inside followed by plenty of mixed grill and topped with parsley. Enjoy.