Jerusalem Mixed Grill
Chicken hearts, chicken livers, spleen, and seasoned lamb, all grilled and served in a pita with tahini and amba.
Información Nutricional
* El % de Valor Diario (VD) indica cuánto aporta un nutriente en una porción de alimento a una dieta diaria. Se utilizan 2,000 calorías al día para consejos generales de nutrición.
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Jerusalem Mixed Grill (Meorav Yerushalmi) is a relatively recent dish, believed to have originated in Jerusalem during the mid-20th century. Its exact origins are debated, with some attributing it to specific restaurants like Hatzot, known for its grilled meats. It arose as a way to utilize offal and less desirable cuts of meat, transforming them into a flavorful and satisfying meal. The dish reflects the resourcefulness and diverse culinary influences present in Jerusalem.
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Jerusalem Mixed Grill is more than just a dish; it's a symbol of Jerusalem's diverse culinary heritage and a reflection of Israeli resourcefulness. It represents a melding of flavors and a celebration of simple ingredients transformed into something special.
A Local Favorite
Jerusalem Mixed Grill is a widely popular street food and restaurant dish throughout Israel, particularly in Jerusalem. It's a common sight at markets, food stalls, and casual eateries.
Ingredient Variations
While the classic version includes chicken hearts, livers, spleen, and lamb, variations exist depending on regional preferences and availability. Some versions might include other types of offal or different cuts of meat.
A Celebration of Offal
The dish showcases a traditional approach to cooking where no part of the animal is wasted, demonstrating respect for the ingredients and minimizing food waste.
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Jerusalem Mixed Grill boasts a rich and complex flavor profile, balancing savory meatiness with warm spices and bright, tangy sauces.
The dominant flavors are savory and meaty, derived from the grilled chicken hearts, livers, spleen, and seasoned lamb. Each organ meat contributes a unique texture and flavor note. The chicken heart offers a slightly chewy and intensely meaty taste, while the liver provides a richer, more earthy flavor. The spleen adds a subtle metallic tang. The lamb, typically seasoned with a blend of spices like cumin, turmeric, and coriander, introduces a warm and aromatic element. The tahini adds a creamy, nutty counterpoint, while the amba provides a tangy, slightly sweet, and fruity mango pickle flavor that cuts through the richness of the meat. The pita bread offers a soft and neutral base to hold everything together.
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Offal Preparation
Soak the offal in water or milk for a few hours before cooking to remove any impurities and mellow the flavor. Ensure the offal is fresh and properly cleaned.
Spice Blending
Experiment with the spice blend to find your preferred flavor profile. Common spices include cumin, turmeric, coriander, paprika, and allspice. Adjust the quantities to suit your taste.
Grilling Technique
Grill the meat over high heat to achieve a good sear and ensure it's cooked through. Avoid overcrowding the grill to maintain even cooking.
Sauce Balance
The balance between the creamy tahini and tangy amba is crucial. Adjust the amount of each sauce to complement the richness of the meat. A squeeze of lemon juice can add extra brightness.
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