Meorav Mana (מעורב מנה) is the Jerusalem mixed grill served as a portion with sides, and as a sandwich subject the angle is the grill itself: a hot, fast sear of mixed chicken offal and meat that becomes a filling once it is folded into bread. The meorav yerushalmi core is chicken hearts, livers, spleen, and trimmings, sometimes with lamb or beef added, cooked on a flat-top with onion and a heavy hand of Jerusalem spice, cumin, turmeric, black pepper, coriander, and garlic. Built as a plated portion it comes with the bread and the salatim alongside rather than pre-stuffed, which puts the assembly in the eater's hands. Done right the grill is browned and savory with the offal reading clean and the spice bloomed; done wrong it is rubbery, sharply livery, or scorched, and no amount of bread fixes it.
The build of the mana is a plate, not a pre-made sandwich, and that is the defining feature. The mixed grill is cooked to order on a griddle, the cuts diced small so they sear fast and cook through without drying, onions softened into the mix until sweet and dark, the spice toasting in the rendered fat. It is served as a portion with warm pita or laffa, chopped Israeli salad, tahini, pickles, raw onion, parsley, and chili sauces set around it, so the eater stuffs the bread to taste. A good meorav mana has a hot, well-seared grill with the livers still tender rather than chalky, the spleen and hearts giving texture without going tough, and the spice deep and warm. The bread should be fresh and pliable enough to hold a generous load without tearing, and the salad and tahini should be there to cut the richness of the offal. A sloppy version is overcooked into hard, bitter nuggets, greasy from a cold griddle that stewed instead of seared, or served with stale bread that cannot carry it.
It varies first by the cut mix, an all-chicken-offal grill reading lighter and more livery, a version with added lamb or beef reading heavier and meatier, and by how aggressively it is spiced. It varies second by how the eater builds it: a tightly stuffed pita, a rolled laffa, or eaten off the plate with bread on the side. The pre-stuffed meorav sandwich and the broader Jerusalem-grill family are each their own recognized form worth their own treatment rather than a line here. The mana keeps to one idea: a hot, fast-seared, heavily spiced mixed grill served as a portion, with the bread and the sharp, fresh sides supplied so the eater assembles a balanced sandwich themselves.