Meorav Yerushalmi b'Pita (מעורב ירושלמי בפיתה) is the Jerusalem mixed grill stuffed into a pocket pita, the more compact of the two standard bread formats for the dish. The angle is containment. A pita holds the filling in a deep pocket rather than spreading it along a wrap, which concentrates the meorav into a denser, hotter mouthful and keeps the juices and tahini pooled at the bottom where the bread soaks them. This is the format for a build that leans on intensity rather than length: less bread per bite, a tighter package, and a structure that puts the heavily spiced filling front and center with the pocket walls doing the holding.
The build is the canonical mixed grill, sized for the pocket. Chicken hearts, livers, spleens, and trimmings, sometimes with a little breast, are chopped small and cooked hard on a hot flat-top with sliced onion and the Jerusalem spice set of cumin, turmeric, black pepper, coriander, and baharat until soft, browned, and just cooked through. A fresh pita is opened, sometimes warmed so it does not crack at the fold, and the hot grill is spooned in. Because the pocket concentrates everything, the dressing is added in measured order so it does not flood: tahini down low or over the top, chopped salad, pickles, raw onion, and s'chug or amba for heat, with hummus an option as a binding base. Done right the pita is fresh enough to flex without splitting, the filling fills the pocket without bursting the seam, the tahini and juices collect at the base so the last bites are not dry, and the bread holds its shape to the end. Done wrong the pita is stale and cracks so the filling falls out the bottom, the pocket is so overstuffed the bread tears at the lip, or the build is dressed so wet that the pita goes to pulp before it is half eaten and collapses in the hand.
It is served as a stuffed pocket eaten by hand, often wrapped in paper at the base to catch what escapes. It varies first by the offal-to-breast ratio, leaner and meatier with more breast or deeper and more assertive with more spleen and liver, and second by how much tahini, hummus, and heat go in around the grill. The same filling rolled in laffa is a distinct order with more bread and a softer, longer bite, as is a spicier build, and each deserves its own treatment rather than a line here. They all return to the same idea: a hot, heavily spiced offal-and-onion filling, here concentrated into a pocket that holds it dense and contained.