Azura is the Jerusalem eating house in the Mahane Yehuda market whose name has become a style: slow-cooked, kerosene-stove Iraqi-Kurdish cooking served in a few tight alleyways, and the sandwich that carries that style is its mixed grill and kubeh built into bread. The angle is the long cook. Azura's reputation rests on dishes simmered for hours on low flame, so the sandwich version is a frame for that depth rather than a quick griddle assembly, and the bread's only job is to hold a soft, deeply spiced, slow-cooked filling without falling apart.
The build follows two recognizable lines. One is the mixed grill, meorav: chicken hearts, livers, and trimmings cooked down with onion and a heavy Jerusalem spice hand of cumin, turmeric, black pepper, and coriander until soft and dark, then packed hot into a fresh pita or a length of laffa. The other is kubeh, the semolina or bulgur dumplings stuffed with spiced meat that Azura is known for, lifted from their soup and tucked into bread with a spoonful of the cooking liquid and some of the soup's vegetables. Either way the dressing stays spare: raw onion, parsley, a squeeze of lemon, pickles, tahini or amba and s'chug for those who want them. Done right, the filling is tender from the long cook, the spice reads as warm and savory rather than raw, and the bread has soaked just enough of the juices to carry flavor without going to pulp. Done wrong, the grill is rubbery or livery in a sharp way, the kubeh is gummy or waterlogged, or the bread is drowned and structureless before it reaches the hand.
It is served as a stuffed pita or a rolled laffa, eaten by hand, with extra lemon, pickles, and chopped salad on the side. It varies first by which house dish goes in, the offal-forward mixed grill, the kubeh in its various soups, or a slow-stewed meat and vegetable in place of either, and second by the bread and the heat the eater asks for. Each of those is a recognizable order in its own right and deserves its own treatment rather than a line here, but they all return to the same idea: a long, low-flame Jerusalem-market filling, deeply spiced and tender, held in bread that frames it rather than competes with it.