Meorav Yerushalmi – The Ultimate Guide

Meorav Yerushalmi
Rated 5 out of 5
Prep. time:
60 min
Difficulty:
medium
Amount:
4 dishes
Cosher:
fleshy

There are meals that leave a mark on your taste buds, and then there’s Meorav Yerushalmi—a dish that tells the story of Jerusalem in every sizzling, spiced, and smoky bite. If you’ve ever strolled through the Machane Yehuda Market in Jerusalem, the aroma of this legendary dish surely stopped you in your tracks. The blend of succulent chicken, bold spices, and caramelized onions is a street food masterpiece. But why limit yourself to enjoying it only on the streets of Jerusalem when you can bring this experience home?

In this guide, I’ll take you step by step through preparing the perfect Meorav Yerushalmi. With different cooking methods and possible variations, this recipe will ensure that you can make it just the way you like—whether in a pan, on the grill, or even in the air fryer. Ready? Let’s dive into an explosion of flavors that will make your kitchen feel like a bustling Israeli street market!

Preparation Time

  • Preparation: 15 minutes
  • Marination: 30 minutes (optional but highly recommended)
  • Cooking Time: 15-20 minutes
  • Total Time: About 1 hour (including marination)
  • Servings: 4 hungry people
  • Difficulty Level: Easy to Medium

Ingredients

The necessary ingredients (possible in all kinds of variations)

  • 1 kg (2.2 lbs) chicken parts (preferably a mix of chicken thighs, hearts, livers, and gizzards, but you can use only thighs for a milder version)
  • 2 large onions, sliced thinly
  • 3 tbsp olive oil (or any high-heat oil like avocado oil)
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tbsp sweet paprika
  • 1/2 tsp smoked paprika (optional but highly recommended)
  • 1/2 tsp turmeric
  • 1/2 tsp ground cinnamon
  • 1/2 tsp cayenne pepper (adjust to your spice preference)
  • 3 cloves garlic, minced
  • 1 tbsp lemon juice
  • 1 tbsp silan (date syrup) or honey (for a slight sweetness that balances the spices)
  • 1/4 cup fresh parsley, chopped
  • Pita bread or laffa, for serving
  • Pickles, tahini, and harissa, for serving

Variations:

  • Vegan Version: Replace the chicken with mushrooms, tofu, or seitan. Use soy sauce instead of silan for extra umami.
  • Gluten-Free Version: Serve it over rice or a gluten-free wrap instead of pita.
  • Low-Fat Version: Skip the livers and gizzards, and use chicken breast instead.

Steps of Preparation

The steps of preparation (possible in all kinds of variations)

Let’s get started! This process is simple, but the key is in the layering of flavors. Follow these steps to achieve the most aromatic and authentic Meorav Yerushalmi experience.

  1. Prepare the chicken: Clean and trim any excess fat from the chicken parts. Cut the chicken thighs into bite-sized pieces, and slice the hearts and gizzards thinly.
  2. Marinate: In a large bowl, mix the chicken with olive oil, lemon juice, silan, garlic, and all the spices. Let it sit for at least 30 minutes (or overnight for the best results).
  3. Sauté the onions: Heat a large pan or grill over medium-high heat. Add olive oil and cook the onions until golden and caramelized, about 7-10 minutes.
  4. Cook the chicken: Add the marinated chicken to the pan, stirring occasionally. Cook for about 15 minutes until fully cooked and slightly charred.
  5. Alternative Cooking Methods:
    • Air Fryer: Preheat to 200°C (400°F). Cook for 10-12 minutes, shaking the basket halfway through.
    • Grill: Thread the chicken onto skewers and grill for about 10 minutes, flipping halfway.
    • Oven: Spread the chicken on a baking sheet and roast at 220°C (430°F) for 15-18 minutes.
  6. Final Touch: Toss in chopped parsley and mix well.
  7. Serve it up: Load the Meorav Yerushalmi into warm pita or laffa, top with tahini, pickles, and harissa.

Nutritional Benefits

Why this dish is as nutritious as it is delicious

  • High in protein, essential for muscle building and satiety.
  • Rich in iron, thanks to the chicken livers and hearts, which are great for energy levels.
  • Anti-inflammatory benefits from turmeric and garlic.
  • Good for digestion, due to cumin and coriander, which aid gut health.
  • Packed with antioxidants from paprika and parsley.

Upgrades and Additions

  • Spicy twist: Add a spoonful of zhug for extra heat.
  • Creamy texture: Drizzle with labneh or tzatziki.
  • Crunch factor: Toss in some crispy chickpeas or fried onions.
  • Extra protein: Add a fried egg on top!
  • Fusion style: Serve it in a taco shell for a fun twist.

Frequently Asked Questions

Everything you need to know before making this dish

Can I use only chicken breast?
Yes, but thighs will keep the dish juicier and more flavorful.

What if I don’t have silan?
Use honey, maple syrup, or brown sugar instead.

How do I store leftovers?
Keep in an airtight container in the fridge for up to 3 days. Reheat in a pan for best results.

Can I make it in advance?
Yes! Marinate the chicken up to a day ahead for deeper flavors.

Is this dish spicy?
It has a mild kick, but you can adjust the cayenne to your liking.

Can I freeze it?
Yes, freeze the cooked chicken for up to 2 months. Thaw and reheat in a pan.

What can I serve it with?
Classic sides include hummus, Israeli salad, and grilled eggplant.

How do I make it crispier?
Let the chicken cook undisturbed for a few minutes before stirring.

Can I add beef?
Absolutely! Some versions mix beef parts with chicken for extra richness.

How can I make it even more authentic?
Use a cast-iron pan and cook on high heat for the best street-food-style char.

This Meorav Yerushalmi recipe is a guaranteed crowd-pleaser, whether for a cozy dinner or a lively gathering with friends. If you loved it, share it with your loved ones and spread the Jerusalem magic! Don’t forget to post your results on social media—I’d love to see how yours turned out!

Like & Share
Rated by 1 users

Additional Recipes

Parmesan Garlic Butter Crusted Halibut
Rated 5 out of 5
Time:
30 min

Parmesan Garlic Butter Crusted Halibut That Tastes Like a Restaurant Dinner We’ll Want to Make Again and Again

Read more
Burst Tomato & Burrata Pasta
Rated 5 out of 5
Time:
60 min

Burst Tomato & Burrata Pasta That Tastes Like a Sun-Drenched Italian Dinner in 25 Minutes

Read more
## The Chocolate Dipped Coconut Bars We Make When We Want Something Sweet, Chewy, Cold, and Completely Irresistible These **Chocolate Dipped Coconut Bars** are the kind of treat that makes us open the freezer “just to check on them” and somehow come back with one in our hands. They are chewy in the center, deeply coconutty, gently sweet, and wrapped in a smooth chocolate shell that cracks softly when we bite into it. From my experience, this is one of those recipes that feels homemade in the best possible way: simple ingredients, rich flavor, and a result that looks like it came from a beautiful little dessert shop. What makes these bars so special is the contrast between the creamy coconut filling and the dark chocolate coating. We get that tropical sweetness from shredded coconut, a soft melt-in-the-mouth texture from condensed milk or coconut cream, and then a glossy chocolate layer that makes everything feel more luxurious. I love making these for family gatherings because they are easy to prepare ahead, they disappear quickly from the tray, and they always make people ask, “Did we really make these ourselves?” ### Preparation Time * **Preparation time:** 20 minutes * **Chilling time:** 1–2 hours * **Chocolate dipping time:** 15–20 minutes * **Final setting time:** 20–30 minutes * **Total time:** about 2 hours * **Servings:** 16–20 bars * **Difficulty:** Easy These bars are best when they are chilled, firm, and neatly dipped. We do not need baking skills here; we just need to mix, shape, chill, dip, and wait for the chocolate to set. ## The Necessary Ingredients — Possible in All Kinds of Variations For the coconut filling: * 3 cups shredded coconut, unsweetened or sweetened * 1 cup sweetened condensed milk * 2 tablespoons coconut cream or heavy cream * 2 tablespoons powdered sugar, optional, for a sweeter bar * 1 teaspoon vanilla extract * ¼ teaspoon salt * 2 tablespoons melted coconut oil, optional, for a firmer texture For the chocolate coating: * 250 grams dark chocolate, milk chocolate, or semi-sweet chocolate * 1 tablespoon coconut oil or neutral oil, for a smoother coating * ¼ cup toasted coconut, optional, for topping * Flaky sea salt, optional, for topping * Chopped almonds, pistachios, or hazelnuts, optional, for topping Now that we have the main ingredients, we can adjust the bars to fit different preferences. From my experience, this recipe is very forgiving, and even small changes can create a completely different dessert. For a **vegan version**, we should use vegan condensed coconut milk or thick coconut cream mixed with maple syrup, and we should choose dairy-free chocolate. For a **gluten-free version**, the recipe is naturally gluten-free if all packaged ingredients are certified gluten-free. For a **dairy-free version**, we should use coconut condensed milk, coconut cream, and dairy-free dark chocolate. For a **less sweet version**, we should use unsweetened shredded coconut, dark chocolate, and skip the powdered sugar. For a **more candy-bar style version**, we can use sweetened coconut, milk chocolate, and shape the mixture into thicker bars. For a **protein-style version**, we can add 2–3 tablespoons vanilla protein powder, but we may need a little extra coconut cream to keep the filling moist. For a **nutty version**, we can press one almond into the top of each coconut bar before dipping it in chocolate. This recipe does not require cooking, but we can still use different methods to melt the chocolate. In the microwave, we can heat the chocolate in short bursts and stir between each one. On the stovetop, we can use a double boiler for gentle, even melting. In an Instant Pot, we can use the sauté function only to warm water underneath a heatproof bowl, but we should avoid direct heat. In a Ninja Foodi or air fryer, we should not melt chocolate directly because the heat is too intense and can make the chocolate seize. For the coconut, we can toast a little in a dry pan, oven, or air fryer if we want a deeper flavor. ## The Steps of Preparation — Possible in All Kinds of Variations Before we begin, we should line a pan with parchment paper. This makes the bars easy to lift, cut, and dip without sticking. I always like pressing the coconut mixture firmly because compact bars hold their shape much better when we coat them in chocolate. 1. Line a small square pan or baking dish with parchment paper, leaving some overhang on the sides. 2. Add the shredded coconut, condensed milk, coconut cream, powdered sugar if using, vanilla extract, salt, and melted coconut oil to a large bowl. 3. Mix everything together until the coconut is evenly coated and the mixture feels sticky, thick, and moldable. 4. Taste the mixture and adjust with a little more salt, vanilla, or powdered sugar if needed. 5. Transfer the coconut mixture into the lined pan. 6. Press the mixture down firmly with a spatula, spoon, or clean hands until it forms an even, compact layer. 7. Chill the pan in the freezer for 45–60 minutes, or until the coconut slab is firm enough to slice. 8. Lift the coconut slab out of the pan using the parchment paper. 9. Slice it into 16–20 small bars or rectangles. 10. Place the sliced bars on a parchment-lined tray. 11. Freeze the bars for another 20–30 minutes so they stay firm during dipping. 12. Add the chocolate and coconut oil to a heatproof bowl. 13. Melt the chocolate gently in the microwave in 20-second intervals, stirring after each interval, until smooth. 14. Dip one chilled coconut bar into the melted chocolate. 15. Use a fork to lift the bar out of the chocolate and let the excess drip back into the bowl. 16. Place the dipped bar back onto the parchment-lined tray. 17. Repeat with the remaining bars. 18. Sprinkle toasted coconut, flaky salt, or chopped nuts over the bars before the chocolate sets. 19. Chill the bars in the refrigerator for 20–30 minutes, or until the chocolate shell is firm. 20. Serve the bars cold from the fridge or slightly softened at room temperature for a creamier bite. ### Nutritional Benefits * **Coconut provides satisfying texture:** Shredded coconut gives the bars their chewy bite and helps them feel rich even in small portions. * **Coconut contains dietary fiber:** The fiber helps make the bars more filling than many smooth candies. * **Dark chocolate adds antioxidants:** When we use dark chocolate, we get cocoa compounds that contribute depth, bitterness, and richness. * **The bars are naturally portion-friendly:** Because they are rich and dense, one small bar can feel very satisfying. * **Coconut oil helps create a smooth coating:** A small amount helps the chocolate melt evenly and set with a softer snap. * **Salt balances sweetness:** Even a small pinch of salt makes the coconut and chocolate flavors taste more intense. * **Vanilla adds aroma without heaviness:** It makes the filling taste warmer, rounder, and more dessert-like. * **Dairy-free versions are easy to make:** Coconut condensed milk and dairy-free chocolate keep the same indulgent texture. * **The recipe can be gluten-free:** With certified gluten-free ingredients, these bars can fit gluten-free dessert tables beautifully. * **They are freezer-friendly:** Keeping them chilled helps us enjoy a homemade sweet treat whenever we want one. After the nutrition side, we can make these bars even more exciting. This is where we can turn a simple coconut-chocolate treat into something that feels festive, elegant, or completely personal. ### Possible Additions and Upgrades * Add one whole almond on top of each bar before dipping. * Mix mini chocolate chips into the coconut filling. * Add orange zest for a bright chocolate-orange flavor. * Add lime zest for a tropical, refreshing note. * Add almond extract instead of vanilla for a candy-bar flavor. * Add espresso powder to the melted chocolate for deeper richness. * Sprinkle flaky sea salt on top before the chocolate sets. * Roll the bars in toasted coconut after dipping. * Drizzle white chocolate over the finished bars. * Use milk chocolate for a sweeter, creamier coating. * Use dark chocolate for a more intense, less sweet version. * Add chopped pistachios for color and crunch. * Add freeze-dried raspberries for tartness and a beautiful finish. * Add crushed hazelnuts for a nutty chocolate flavor. * Add a thin layer of caramel before dipping for a richer dessert. * Add a pinch of cinnamon to the coconut mixture. * Shape the mixture into balls instead of bars. * Make mini bite-size squares for parties. * Serve them straight from the freezer for a firmer candy texture. * Serve them from the fridge for a softer, chewier center. ### Questions and Answers **Can we make these bars ahead of time?** Yes, these bars are perfect for making ahead because they store beautifully in the fridge or freezer. **How long do they last in the refrigerator?** They usually keep well for about 1 week in an airtight container. **Can we freeze them?** Yes, we can freeze them for up to 2 months. From my experience, they taste wonderful straight from the freezer after a few minutes at room temperature. **Can we use sweetened coconut?** Yes, but the bars will be sweeter. We may want to skip the powdered sugar if we use sweetened coconut. **Can we use unsweetened coconut?** Yes, and it gives us a more balanced flavor, especially when paired with milk chocolate or sweetened condensed milk. **Why are our bars falling apart?** The mixture may be too dry or not pressed firmly enough. We can add a little more condensed milk or coconut cream and press the mixture very tightly. **Why is the chocolate too thick for dipping?** We can stir in a little coconut oil or neutral oil to make it smoother and easier to coat the bars. **Can we make them without condensed milk?** Yes, we can use thick coconut cream with maple syrup, but the texture will be slightly softer and less candy-like. **Can we make them vegan?** Yes, we should use vegan condensed coconut milk and dairy-free chocolate. **Can we make them gluten-free?** Yes, the recipe can be gluten-free if all packaged ingredients are certified gluten-free. **Do we need to bake them?** No, these are no-bake bars. Chilling is what helps them set. **Can we use white chocolate?** Yes, white chocolate works, but it makes the bars much sweeter. It is delicious with lime zest or freeze-dried berries. **Can we make them smaller?** Yes, mini bars or bite-size squares are great for parties and dessert platters. **Should we store them at room temperature?** It is better to keep them chilled because the coconut filling stays firm and the chocolate shell holds better. **Can children help make them?** Yes, children can help mix the filling, press it into the pan, sprinkle toppings, and decorate the bars. **What chocolate works best?** From my experience, semi-sweet or dark chocolate gives the best balance because the coconut filling is already sweet. **Can we add nuts inside the filling?** Yes, finely chopped almonds, pistachios, or hazelnuts add lovely crunch. **How do we get a smooth chocolate coating?** We should dip very cold bars into melted chocolate that is smooth and fluid, then let the excess drip off before placing them on parchment. **Can we shape them like candy bars?** Yes, we can press the coconut mixture into a thicker slab and cut it into long rectangles. **What is the biggest mistake to avoid?** We should not dip soft bars. If the coconut filling is not cold and firm, the bars can break apart in the chocolate. Chocolate Dipped Coconut Bars
Rated 5 out of 5
Time:
120 min

The Chocolate Dipped Coconut Bars We Make When We Want Something Sweet, Chewy, Cold, and Completely Irresistible

Read more
Sushi Quinoa Power Bowl
Rated 5 out of 5
Time:
55 min

The Sushi Quinoa Power Bowl We Make When We Want Fresh, Colorful, Feel-Good Food Fast

Read more
Kimchi Summer Rolls
Rated 5 out of 5
Time:
45 min

Crispy, Cool, Spicy Kimchi Summer Rolls That Taste Like Sunshine Wrapped in Rice Paper

Read more
Spirulina Ice Cream
Rated 5 out of 5
Time:
60 min

Spirulina Ice Cream That Looks Like a Tropical Lagoon and Tastes Like Creamy Coconut Magic

Read more
Skip to content