It consists of chicken hearts, spleens and liver mixed with bits of lamb cooked on a flat grill, seasoned with onion, garlic, black pepper, cumin, turmeric, olive oil and coriander.

[1] The dish is said to have been invented at the Mahane Yehuda Market, with various restaurants claiming to be the originators.

In 2009, Israeli chefs created a giant portion that weighed in at 440 pounds (200 kilos), winning a Guinness world record for the largest Jerusalem mixed grill.

They also prepared the world's smallest dish: Jerusalem mixed grill in a pita the size of a coin.

[2] According to the late Haaretz food critic Daniel Rogov, world-renowned chefs have pleaded with one of the steakhouses, Sima,[3] for the recipe, which includes a secret ingredient described as "Georgian pepper".