Jerusalem mixed grill or meorav Yerushalmi (in Hebrew)

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, 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]

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.