Grilled · Mixed offal

Meorav Yerushalmi (Jerusalem Mixed Grill)

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It was invented by grill cooks trying to use up unsold chicken hearts, spleens, and livers at the end of the day — the 'odd bits' became the whole point of the dish.

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.