Jerusalem mixed grill
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| Origin | |
|---|---|
| Place of origin | Israel |
| Region or state | Jerusalem |
| Details | |
| Course served | Main Dish/Street food |
| Serving temperature | Hot |
| Main ingredient(s) | 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, Israel. 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 steakhouses 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 Haaretz food critic Daniel Rogov, world-renowned chefs have pleaded with Sima, one of the steakhouses, for the recipe, which includes a secret ingredient described as "Georgian pepper."[1]
See also
References
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