Grilled · Mixed offal

Meorav Yerushalmi (Jerusalem Mixed Grill)

Photo via Pexels/Unsplash — free for commercial use

Several grill joints on Agripas Street, beside Mahane Yehuda market, claim to have invented it in the 1960s and 70s, and the rivalry over who was first is still unsettled.

Chicken hearts, liver, and spleen are diced small and grilled on a flat-top with onions, garlic, and a heavy hit of cumin and turmeric, then piled into a pita or on a plate. It's associated with the grill counters of Jerusalem's Mahane Yehuda market.

Why it's made this way: The dish grew out of Jerusalem grill stalls making full use of every part of the chicken, turning inexpensive offal cuts into a smoky, spice-forward specialty rather than letting them go to waste.