Meorav Yerushalmi (מעורב ירושלמי), the Jerusalem mixed grill, is chopped chicken offal cooked hard with onion and a heavy spice hand and packed into bread, the canonical form of a dish that is one of the city's signature street foods. The angle is the offal and the spice working together. Chicken hearts, spleens, and livers, sometimes with a little breast for body, are not subtle ingredients, and the build leans into that rather than apologizing for it: the spice load is deliberately heavy, the cook is fast and hot, and the bread is there to carry a dense, dark, savory filling. Done right it is one of the most flavor-forward sandwiches in the country. Done wrong it is either bitter and dry or muddy and greasy.
The build is short and depends almost entirely on the griddle work. The mix is chopped small so it cooks evenly, then thrown onto a hot flat-top with sliced onion. It renders its own fat fast, and into that goes the Jerusalem spice set: cumin, turmeric, black pepper, coriander, and baharat, with the onion cooking down sweet and dark alongside the meat. The window is narrow. The offal wants to be just cooked through and browned at the edges, still moist inside, before it tips into the dry, mineral, livery register that ruins it. It goes straight from the iron into a fresh pita or a length of laffa, dressed spare with tahini, chopped salad, pickles, raw onion, and s'chug or amba for those who want heat. Good execution shows as a hot filling where the liver reads warm and savory rather than sharp, the onion is soft and almost sweet, the spice has cooked into the fat instead of sitting raw on top, and the bread has soaked a little of the juices without collapsing. Sloppy versions are overcooked to a gray crumble, harsh with raw spice dusted on at the end, or weeping fat through a bread that has gone to pulp.
It is served as a stuffed pita or a rolled laffa, eaten by hand, with pickles and chopped salad to the side. It varies first by the offal-to-breast ratio, more breast giving a milder, meatier read and more spleen and liver giving the deeper, more assertive one, and second by the bread, the heat, and whether hummus or extra tahini goes in underneath. 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: chopped chicken offal cooked hot and fast with onion and a heavy Jerusalem spice hand, held in bread that frames the depth rather than competing with it.