Meorav Yerushalmi – The Ultimate Guide

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!