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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":429,"serveWith":436,"variations":438,"ingredients":448,"instructions":525,"pronunciation":552,"substitutions":553,"slug":566,"title":567,"shortTitle":568,"nativeName":569,"romanized":570,"countrySlug":571,"region":572,"baseServings":514,"prepMinutes":573,"cookMinutes":574,"restMinutes":575,"difficulty":576,"course":577,"diet":580,"mainIngredients":583,"images":584,"keywords":594,"publishedAt":601,"updatedAt":601,"authorSlug":602,"summary":603,"localeSlug":566,"alternates":604},[394,397,400,403,406],{"answer":395,"question":396},"Classically chicken hearts, livers and spleen mixed with pieces of chicken thigh, all cooked on a flat-top with onions and spices. There is no fixed formula — some cooks leave out the spleen, some add lamb offcuts or lamb fat, and the ratio of offal to thigh meat varies from stand to stand. The onion, turmeric and cumin are the constants.","What exactly is in a Jerusalem mixed grill?",{"answer":398,"question":399},"Trim them properly before cooking. Any green-tinged patch is bile and will make an entire pan bitter, so cut it out generously along with the pale connective threads that join the lobes. Rinse the trimmed livers, pat them completely dry, and do not overcook them — overcooked liver develops its own harsh, metallic edge.","How do I stop chicken livers from tasting bitter?",{"answer":401,"question":402},"Yes. The dish is cooked on a flat metal griddle, not over coals, so a heavy cast-iron or steel frying pan is the right tool. What matters is that the pan is genuinely hot and not overcrowded — work in two or three batches and combine everything at the end rather than trying to fit it all in at once.","Can I make this in a normal frying pan?",{"answer":404,"question":405},"It comes from kosher practice: liver holds too much blood to be koshered by salting alone, so it must be broiled over an open flame before further cooking. Beyond the religious requirement it does something useful in the pan, firming the surface so the livers hold their shape and brown rather than weeping into the onions. If you do not need to kosher your meat you can skip it, but the texture is better with it.","Why are the livers grilled over a flame first?",{"answer":407,"question":408},"Not in itself. The spice mix is warm rather than hot — turmeric, cumin, coriander, black pepper and a little cardamom — and any real heat comes from zhug, the Yemenite green chilli relish, added at the table by whoever wants it. This lets one pan serve a mixed table without anybody having to negotiate.","Is meorav Yerushalmi spicy?",[410,411,412,413,414,415],"Trim the livers carefully: cut away every trace of green bile and the white connective threads, or the whole pan turns bitter.","Halve the hearts lengthways and rinse out the interior. They need slightly longer than the livers, which is why they go in first.","Get the pan properly hot before anything touches it — the meat should hiss loudly on contact. A lukewarm pan releases juices and boils the offal grey.","Cook in two or three batches. Crowding drops the pan temperature and you lose the browning that carries the dish.","Add the ground spices in the last minute of cooking, off the fiercest heat. Turmeric and cumin scorch fast and turn acrid.","Livers are done at medium — a blush of pink at the centre. Cooked through, they go chalky and grainy in a way nothing can fix.","🔥","Meorav Yerushalmi is a fast, loud plate of chicken offal cooked on a griddle with onions and a turmeric-heavy spice mix. Hearts, livers and thigh meat go onto searing metal in that order, each cut hitting the heat for exactly as long as it needs, with sliced onion collapsing underneath into something dark and sweet. The seasoning is warm rather than hot — cumin, coriander, turmeric, black pepper, a little cardamom — and the whole thing takes under fifteen minutes of actual cooking. The flavour is deeply savoury and slightly mineral from the liver, cut by lemon and by the pickles that come with it. It is eaten stuffed into pita with tahini, standing up, usually late.","The dish was born at the grill restaurants around Mahane Yehuda, Jerusalem's produce market, sometime in the second half of the twentieth century. The economics are the origin story: the grills sold skewers of chicken and lamb, and the offal — hearts, livers, spleens, the odds and ends nobody ordered — was cheap and plentiful. Cooking it fast on a flat-top with onion and spice turned scraps into something worth selling, and it sold. Several restaurants in and around the market claim to have invented it and there is no way to adjudicate between them, so the safest thing to say is that it came out of that street rather than out of one kitchen.\n\nThe name means simply \"Jerusalem mixture\", and the mixture is not fixed. The classic combination is chicken hearts, livers and spleen with pieces of thigh, though many cooks now leave out the spleen and some add lamb offcuts or slices of lamb fat for richness. What is consistent is the method: a hot flat surface, not a grill over coals; onions cooked in the same fat as the meat; and a spice hand heavy enough that the turmeric stains the onions yellow.\n\nOffal has a longer history in the region's Jewish kitchens than the market grills do. Kosher slaughter and koshering rules made liver a specific case — it must be grilled over an open flame to remove blood before it can be cooked further — and thrift did the rest: in poor households nothing edible was discarded. Meorav sits in that tradition, but it belongs to the specific, noisy, late-night world of the market restaurants, and it is one of the few genuinely Jerusalem-born dishes in a cuisine largely assembled from elsewhere.","Best eaten within minutes of leaving the pan; offal degrades faster than muscle meat in both texture and flavour. Cooked meorav keeps 2 days refrigerated in a sealed container, and reheating should be brief and fierce — a very hot dry pan for 60 to 90 seconds, no longer, since a second cooking pushes the livers from grainy to unpleasant. Do not freeze the finished dish. Raw offal, on the other hand, freezes for 2 months and should be thawed slowly in the fridge and patted very dry before it goes anywhere near heat.",[421,422,423,424],"Cooks each cut for its own time instead of throwing everything into the pan at once, so livers stay pink inside and hearts stay tender.","Uses a dry, very hot pan in batches to get real browning rather than the grey stewing that a crowded pan produces.","A turmeric-forward spice mix in the correct proportions, added late so it toasts without burning.","Includes the koshering-style flame treatment for the livers and explains why it matters to the texture.",[426,427,428],"Heavy cast-iron or steel frying pan","Sharp paring knife for trimming","Tongs",{"fat":430,"carbs":431,"fiber":432,"sodium":433,"protein":434,"calories":435,"estimated":8},29,44,5,1080,48,640,[437],"Warm pita, tahini sauce, hummus, pickled cucumbers, pink pickled turnip, zhug and lemon wedges.",[439,442,445],{"name":440,"description":441},"Meorav with lamb","Add 200 g of thinly sliced lamb shoulder or lamb offcuts with the thigh meat. Heavier, richer, and common at grills that also sell kebab.",{"name":443,"description":444},"On a plate, not in pita","Serve over rice or chips with hummus, salatim and a lemon wedge — the sit-down restaurant version and the easier one for a table of four.",{"name":446,"description":447},"Extra-onion version","Double the onions and cook them down almost to a jam before the meat goes back in. Sweeter and softer, closer to how some market cooks serve it.",[449,455,458,461,464,469,474,477,483,486,489,493,497,500,502,507,510,513,518,521],{"qty":450,"ref":451,"name":452,"unit":453,"group":454},300,"chicken-liver","chicken livers, trimmed of every green patch and white thread","g","For the grill",{"qty":456,"name":457,"unit":453,"group":454},250,"chicken hearts, halved lengthways and rinsed",{"qty":450,"ref":459,"name":460,"unit":453,"group":454},"chicken","boneless chicken thigh, in thin strips",{"qty":462,"name":463,"unit":453,"group":454,"optional":8},100,"chicken spleen or extra hearts",{"qty":465,"ref":466,"name":467,"unit":468,"group":454},3,"onion","onions, halved and thinly sliced","piece",{"qty":470,"name":471,"note":472,"unit":473,"group":454},2,"lamb fat or chicken schmaltz","olive oil works if you have neither","tbsp",{"qty":470,"ref":475,"name":476,"unit":473,"group":454},"olive-oil","olive oil",{"qty":478,"ref":479,"name":480,"unit":481,"group":482},1.5,"turmeric","ground turmeric","tsp","For the spice mix",{"qty":470,"ref":484,"name":485,"unit":481,"group":482},"cumin","ground cumin",{"qty":478,"ref":487,"name":488,"unit":481,"group":482},"coriander-seed","ground coriander",{"qty":490,"ref":491,"name":492,"unit":481,"group":482},1,"black-pepper","black pepper, coarsely ground",{"qty":494,"ref":495,"name":496,"unit":481,"group":482},0.25,"cardamom","ground cardamom",{"qty":490,"ref":498,"name":499,"unit":481,"group":482},"paprika","sweet paprika",{"qty":478,"name":501,"unit":481,"group":482},"fine salt",{"qty":465,"ref":503,"name":504,"unit":505,"group":506},"garlic","garlic cloves, finely chopped","clove","To finish",{"qty":490,"ref":508,"name":509,"unit":468,"group":506},"lemon","lemon, half juiced and half in wedges",{"qty":465,"ref":511,"name":512,"unit":473,"group":506},"parsley","flat-leaf parsley, chopped",{"qty":514,"ref":515,"name":516,"unit":468,"group":517},4,"pita-bread","pita breads, warmed","To serve",{"qty":432,"ref":519,"name":520,"unit":473,"group":517},"tahini","tahini sauce, whipped pale with lemon and ice water",{"qty":522,"name":523,"unit":524,"group":517},null,"pickled cucumbers, pink pickled turnip and zhug","to taste",[526,530,534,538,542,546,549],{"tip":527,"text":528,"title":529},"Wet offal will never brown. Ten minutes uncovered in the fridge dries the surface further.","Go through {qty:chicken-liver} of livers lobe by lobe, cutting out any green-stained patch and the pale threads between the lobes. Rinse the halved hearts, then spread everything on a tray lined with kitchen paper and pat completely dry.","Trim and dry the offal",{"text":531,"title":532,"timerSeconds":533},"Lay the livers on a rack and pass them briefly over a live gas flame or under a hot grill for about a minute a side, until the surface turns opaque and dull. They should still be raw inside. This is the traditional koshering step and it firms them so they hold their shape in the pan.","Flame the livers",120,{"text":535,"title":536,"timerSeconds":537},"Toss the thigh strips, hearts and flamed livers with the olive oil, garlic and half the spice mix and leave them at room temperature for an hour, or refrigerate them for up to a day. Keep the remaining spice mix aside for the pan.","Marinate lightly",3600,{"text":539,"title":540,"timerSeconds":541},"Melt the lamb fat in a heavy pan over medium-high heat and cook the sliced onions with a pinch of salt for 10–12 minutes, stirring occasionally, until they have shrunk to a third of their volume and taken on brown edges. Scrape them into a bowl.","Collapse the onions",700,{"tip":543,"text":544,"title":545},"Resist stirring for the first minute of each batch. That still contact is where the crust comes from.","Raise the heat until the pan is smoking faintly. Sear the hearts first for 3 minutes, then the thigh strips for 3–4 minutes, then the livers for 2 minutes a side, moving each batch out as it browns. Everything should hiss on contact and colour in patches rather than steam.","Sear in batches",{"text":547,"title":548},"Return the onions and all the meat to the pan off the fiercest heat, scatter over the remaining spice mix and toss hard for 60–90 seconds until the turmeric stains the onions yellow and the pan smells toasted, not raw. Squeeze in the lemon juice and scrape up everything stuck to the base.","Bring it together",{"text":550,"title":551},"Scatter the parsley over the pan, then load the mixture into warm pitas lined with tahini, tucking pickles and turnip down the sides. Add zhug and a squeeze from the lemon wedges, and eat while the pan is still ticking.","Stuff and eat","meh-oh-RAHV yeh-roo-shahl-MEE",[554,558,562],{"note":555,"swap":556,"original":557},"Spleen is traditional and hard to find outside a good butcher. Nobody will notice its absence; the hearts carry the texture.","Extra hearts, or a few slices of lamb liver","Chicken spleen",{"note":559,"swap":560,"original":561},"A half-and-half version is far less intense and a good way in for anyone unsure about offal.","Turkey livers, or half livers and half chicken thigh","Chicken livers",{"note":563,"swap":564,"original":565},"Lamb fat is the traditional richness at the market grills; schmaltz keeps it poultry-only and works nearly as well.","A tablespoon of olive oil plus a knob of chicken schmaltz","Lamb fat","jerusalem-mixed-grill","Meorav Yerushalmi (Jerusalem Mixed Grill)","Meorav Yerushalmi","מעורב ירושלמי","Me'orav Yerushalmi","israel","Jerusalem, Mahane Yehuda market",25,20,60,"medium",[578,579],"main","street-food",[581,582],"dairy-free","halal-friendly",[451,459,466,479],[585,588,590,592],{"alt":586,"src":587},"Cast-iron pan of seared chicken livers, hearts and thigh strips with turmeric-stained onions and chopped parsley","\u002Fimages\u002Frecipes\u002Fjerusalem-mixed-grill\u002Fhero.jpg",{"alt":586,"src":589},"\u002Fimages\u002Frecipes\u002Fjerusalem-mixed-grill\u002Fhero-16x9.jpg",{"alt":586,"src":591},"\u002Fimages\u002Frecipes\u002Fjerusalem-mixed-grill\u002Fhero-4x3.jpg",{"alt":586,"src":593},"\u002Fimages\u002Frecipes\u002Fjerusalem-mixed-grill\u002Fhero-1x1.jpg",[595,596,597,598,599,600,479],"meorav yerushalmi","jerusalem mixed grill","chicken liver","offal","mahane yehuda","israeli","2026-08-20","dishroute-kitchen","Chicken hearts, livers and thigh seared hard on a flat-top with sliced onion, turmeric, cumin and coriander, then piled into pita with tahini and pickles.",{"en":605},"\u002Frecipe\u002Fjerusalem-mixed-grill",{"items":607,"total":614,"page":490,"limit":888,"hasMore":889},[608,643,680,710,739,768,801,830,840,866],{"slug":609,"title":610,"shortTitle":611,"nativeName":612,"romanized":611,"countrySlug":571,"region":613,"baseServings":614,"prepMinutes":615,"cookMinutes":616,"restMinutes":617,"difficulty":576,"course":618,"diet":620,"mainIngredients":622,"images":627,"keywords":637,"publishedAt":601,"updatedAt":601,"authorSlug":602},"challah","Challah (Braided Egg Bread for Shabbat)","Challah","חלה","Ashkenazi tradition, baked across the country",10,40,30,150,[619],"bread",[621,581],"vegetarian",[623,624,625,626],"flour","eggs","yeast","honey",[628,631,633,635],{"alt":629,"src":630},"Tall six-strand braided challah with a glossy deep bronze crust scattered with sesame seeds","\u002Fimages\u002Frecipes\u002Fchallah\u002Fhero.jpg",{"alt":629,"src":632},"\u002Fimages\u002Frecipes\u002Fchallah\u002Fhero-16x9.jpg",{"alt":629,"src":634},"\u002Fimages\u002Frecipes\u002Fchallah\u002Fhero-4x3.jpg",{"alt":629,"src":636},"\u002Fimages\u002Frecipes\u002Fchallah\u002Fhero-1x1.jpg",[609,638,639,640,641,642,600],"braided bread","shabbat","egg bread","jewish baking","enriched dough",{"slug":644,"title":645,"shortTitle":646,"nativeName":647,"romanized":648,"countrySlug":571,"region":649,"baseServings":650,"prepMinutes":651,"cookMinutes":652,"restMinutes":653,"difficulty":654,"course":655,"diet":656,"mainIngredients":658,"images":662,"keywords":672,"publishedAt":601,"updatedAt":601,"authorSlug":602},"cholent","Cholent (Overnight Sabbath Beef and Barley Stew)","Cholent","טשאָלנט","Cholent \u002F Tsholnt","Ashkenazi kitchens, Jerusalem and Bnei Brak",6,35,780,480,"hard",[578],[581,657],"nut-free",[659,660,661,466],"beef-chuck","pearl-barley","potato",[663,666,668,670],{"alt":664,"src":665},"Cast-iron pot of dark overnight stew with chunks of beef, whole potatoes, beans, barley and peeled brown eggs on top","\u002Fimages\u002Frecipes\u002Fcholent\u002Fhero.jpg",{"alt":664,"src":667},"\u002Fimages\u002Frecipes\u002Fcholent\u002Fhero-16x9.jpg",{"alt":664,"src":669},"\u002Fimages\u002Frecipes\u002Fcholent\u002Fhero-4x3.jpg",{"alt":664,"src":671},"\u002Fimages\u002Frecipes\u002Fcholent\u002Fhero-1x1.jpg",[644,673,674,675,676,677,678,679],"sabbath stew","overnight","beef","barley","ashkenazi","hamin","slow cooked",{"slug":681,"title":682,"shortTitle":683,"nativeName":684,"romanized":683,"countrySlug":571,"region":685,"baseServings":514,"prepMinutes":574,"cookMinutes":651,"difficulty":576,"course":686,"diet":688,"mainIngredients":691,"images":694,"keywords":704,"publishedAt":601,"updatedAt":601,"authorSlug":602},"chraime","Chraime (Holiday Fish in Sweet-Hot Pepper Sauce)","Chraime","חריימה","North African communities, Negev and the coast",[578,687],"appetizer",[689,581,690],"pescatarian","gluten-free",[692,498,503,693],"white-fish","tomato",[695,698,700,702],{"alt":696,"src":697},"Thick white fish steaks poaching in a shallow pan of deep red pepper and paprika sauce with cilantro and lemon wedges","\u002Fimages\u002Frecipes\u002Fchraime\u002Fhero.jpg",{"alt":696,"src":699},"\u002Fimages\u002Frecipes\u002Fchraime\u002Fhero-16x9.jpg",{"alt":696,"src":701},"\u002Fimages\u002Frecipes\u002Fchraime\u002Fhero-4x3.jpg",{"alt":696,"src":703},"\u002Fimages\u002Frecipes\u002Fchraime\u002Fhero-1x1.jpg",[681,705,498,706,707,708,709,600],"fish","libyan jewish","rosh hashanah","holiday","north african",{"slug":711,"title":712,"shortTitle":713,"nativeName":714,"romanized":715,"countrySlug":571,"region":716,"baseServings":514,"prepMinutes":616,"cookMinutes":574,"restMinutes":717,"difficulty":576,"course":718,"diet":720,"mainIngredients":722,"images":724,"keywords":734,"publishedAt":601,"updatedAt":601,"authorSlug":602},"israeli-falafel","Israeli Falafel (Chickpea Fritters in Pita with Amba)","Israeli Falafel","פלאפל","Falafel","Nationwide, strongest in Tel Aviv and Jerusalem",720,[579,719],"snack",[621,721,581],"vegan",[723,511,519,515],"chickpeas",[725,728,730,732],{"alt":726,"src":727},"Open pita packed with dark-crusted falafel balls, chopped salad, pickles and drizzles of tahini and yellow amba","\u002Fimages\u002Frecipes\u002Fisraeli-falafel\u002Fhero.jpg",{"alt":726,"src":729},"\u002Fimages\u002Frecipes\u002Fisraeli-falafel\u002Fhero-16x9.jpg",{"alt":726,"src":731},"\u002Fimages\u002Frecipes\u002Fisraeli-falafel\u002Fhero-4x3.jpg",{"alt":726,"src":733},"\u002Fimages\u002Frecipes\u002Fisraeli-falafel\u002Fhero-1x1.jpg",[735,723,736,600,737,738,519,721],"falafel","street food","levantine","amba",{"slug":740,"title":741,"shortTitle":742,"nativeName":743,"romanized":744,"countrySlug":571,"region":745,"baseServings":514,"prepMinutes":616,"cookMinutes":746,"restMinutes":747,"difficulty":576,"course":748,"diet":749,"mainIngredients":750,"images":752,"keywords":762,"publishedAt":601,"updatedAt":601,"authorSlug":602},"israeli-shawarma","Israeli Shawarma (Spit-Roast Turkey Thigh in Laffa)","Israeli Shawarma","שווארמה","Shawarma","Nationwide",70,240,[578,579],[581,582],[751,484,519,466],"turkey",[753,756,758,760],{"alt":754,"src":755},"Shaved spiced turkey shawarma piled into an open laffa flatbread with tahini, chopped salad, pickles and amba","\u002Fimages\u002Frecipes\u002Fisraeli-shawarma\u002Fhero.jpg",{"alt":754,"src":757},"\u002Fimages\u002Frecipes\u002Fisraeli-shawarma\u002Fhero-16x9.jpg",{"alt":754,"src":759},"\u002Fimages\u002Frecipes\u002Fisraeli-shawarma\u002Fhero-4x3.jpg",{"alt":754,"src":761},"\u002Fimages\u002Frecipes\u002Fisraeli-shawarma\u002Fhero-1x1.jpg",[763,751,764,765,766,738,767],"shawarma","baharat","laffa","israeli street food","spit roast",{"slug":769,"title":770,"shortTitle":771,"nativeName":772,"romanized":771,"countrySlug":571,"region":773,"baseServings":650,"prepMinutes":774,"cookMinutes":774,"restMinutes":775,"difficulty":776,"course":777,"diet":779,"mainIngredients":780,"images":785,"keywords":795,"publishedAt":601,"updatedAt":601,"authorSlug":602},"israeli-malabi","Malabi (Rosewater Milk Pudding with Red Syrup)","Malabi","מלבי","Levantine kitchens, sold from kiosks nationwide",15,180,"easy",[778],"dessert",[621,690],[781,782,783,784],"milk","cornstarch","rose-water","peanuts",[786,789,791,793],{"alt":787,"src":788},"Glass of pale set milk pudding under bright red syrup, topped with shredded coconut and crushed peanuts","\u002Fimages\u002Frecipes\u002Fisraeli-malabi\u002Fhero.jpg",{"alt":787,"src":790},"\u002Fimages\u002Frecipes\u002Fisraeli-malabi\u002Fhero-16x9.jpg",{"alt":787,"src":792},"\u002Fimages\u002Frecipes\u002Fisraeli-malabi\u002Fhero-4x3.jpg",{"alt":787,"src":794},"\u002Fimages\u002Frecipes\u002Fisraeli-malabi\u002Fhero-1x1.jpg",[796,797,798,799,778,600,737,800],"malabi","muhallabia","milk pudding","rose water","no-bake",{"slug":802,"title":803,"shortTitle":804,"nativeName":805,"romanized":804,"countrySlug":571,"region":806,"baseServings":650,"prepMinutes":616,"cookMinutes":807,"difficulty":776,"course":808,"diet":810,"mainIngredients":811,"images":813,"keywords":823,"publishedAt":601,"updatedAt":601,"authorSlug":602},"israeli-matbucha","Matbucha (Slow-Cooked Tomato and Roasted Pepper Salad)","Matbucha","מטבוחה","Moroccan and Algerian kitchens, now nationwide",105,[687,809],"side",[621,721,690,581],[693,812,503,498],"bell-pepper",[814,817,819,821],{"alt":815,"src":816},"Shallow dish of dark red matbucha, thick with peeled pepper strips and slicked with olive oil, bread alongside","\u002Fimages\u002Frecipes\u002Fisraeli-matbucha\u002Fhero.jpg",{"alt":815,"src":818},"\u002Fimages\u002Frecipes\u002Fisraeli-matbucha\u002Fhero-16x9.jpg",{"alt":815,"src":820},"\u002Fimages\u002Frecipes\u002Fisraeli-matbucha\u002Fhero-4x3.jpg",{"alt":815,"src":822},"\u002Fimages\u002Frecipes\u002Fisraeli-matbucha\u002Fhero-1x1.jpg",[824,825,826,693,827,828,600,829],"matbucha","cooked salad","roasted peppers","salatim","moroccan","vegan dip",{"slug":566,"title":567,"shortTitle":568,"nativeName":569,"romanized":570,"countrySlug":571,"region":572,"baseServings":514,"prepMinutes":573,"cookMinutes":574,"restMinutes":575,"difficulty":576,"course":831,"diet":832,"mainIngredients":833,"images":834,"keywords":839,"publishedAt":601,"updatedAt":601,"authorSlug":602},[578,579],[581,582],[451,459,466,479],[835,836,837,838],{"alt":586,"src":587},{"alt":586,"src":589},{"alt":586,"src":591},{"alt":586,"src":593},[595,596,597,598,599,600,479],{"slug":841,"title":842,"shortTitle":843,"nativeName":844,"romanized":843,"countrySlug":571,"region":845,"baseServings":514,"prepMinutes":616,"cookMinutes":846,"restMinutes":775,"difficulty":776,"course":847,"diet":849,"mainIngredients":850,"images":852,"keywords":862,"publishedAt":601,"updatedAt":601,"authorSlug":602},"sabich","Sabich (Iraqi-Jewish Aubergine and Egg Pita)","Sabich","סביח","Ramat Gan and greater Tel Aviv",45,[579,848],"breakfast",[621,581],[851,624,519,515],"eggplant",[853,856,858,860],{"alt":854,"src":855},"Pita stuffed with fried aubergine slices, brown egg rounds, potato and chopped salad, topped with tahini and yellow amba","\u002Fimages\u002Frecipes\u002Fsabich\u002Fhero.jpg",{"alt":854,"src":857},"\u002Fimages\u002Frecipes\u002Fsabich\u002Fhero-16x9.jpg",{"alt":854,"src":859},"\u002Fimages\u002Frecipes\u002Fsabich\u002Fhero-4x3.jpg",{"alt":854,"src":861},"\u002Fimages\u002Frecipes\u002Fsabich\u002Fhero-1x1.jpg",[841,863,851,864,738,865,766,621],"aubergine","pita","iraqi jewish",{"slug":867,"title":868,"shortTitle":869,"nativeName":870,"romanized":869,"countrySlug":571,"region":871,"baseServings":514,"prepMinutes":774,"cookMinutes":651,"difficulty":776,"course":872,"diet":873,"mainIngredients":874,"images":875,"keywords":885,"publishedAt":601,"updatedAt":601,"authorSlug":602},"israeli-shakshuka","Shakshuka (Eggs Poached in Spiced Pepper and Tomato)","Shakshuka","שקשוקה","North African kitchens, adopted nationally",[848,578],[621,690],[624,693,812,498],[876,879,881,883],{"alt":877,"src":878},"Skillet of thick red pepper and tomato sauce with six poached eggs, crumbled feta and chopped parsley","\u002Fimages\u002Frecipes\u002Fisraeli-shakshuka\u002Fhero.jpg",{"alt":877,"src":880},"\u002Fimages\u002Frecipes\u002Fisraeli-shakshuka\u002Fhero-16x9.jpg",{"alt":877,"src":882},"\u002Fimages\u002Frecipes\u002Fisraeli-shakshuka\u002Fhero-4x3.jpg",{"alt":877,"src":884},"\u002Fimages\u002Frecipes\u002Fisraeli-shakshuka\u002Fhero-1x1.jpg",[886,624,693,848,600,709,887,621],"shakshuka","one pan",24,false,1788563762177]