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Jerusalem mixed grill (Hebrew: מעורב ירושלמי, romanized: me'orav Yerushalmi) is a grilled meat dish considered a specialty of Jerusalem. 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 .
Jerusalem has several distinctive dishes, including ka’ak-al-quds (Jerusalem bagel), a long, oval-shaped bread typically topped with sesame seeds and served with za'atar; Jerusalem mixed grill, a dish made from chicken hearts, spleens, and liver mixed with bits of lamb and fried with onions and spices; and kubbeh, a type of dumpling made from ...
Jerusalem mixed grill—originating in Jerusalem, [1] a mixed grill of chicken hearts, spleens and liver mixed with bits of lamb cooked on a flat grill, seasoned with a spice blend and served with rice, mujaddara or bamia; Kubba seleq—stew or soup made of beet; Merguez—a spicy sausage originating in North Africa, mainly eaten grilled in Israel
The Shochet with Rooster by Israel Tsvaygenbaum, 1997. On the afternoon before Yom Kippur, one prepares an item to be donated to the poor for consumption at the pre-Yom Kippur meal, [4] recites the two biblical passages of Psalms 107:17–20 and Job 33:23–24, and then swings the prepared charitable donation over one's head three times while reciting a short prayer three times.
'reddish'), is a Palestinian dish composed of roasted chicken baked with onions, sumac, allspice, saffron, and fried pine nuts served over taboon bread. Originating in the Tulkarm and Jenin area, [2] musakhan is often considered the national dish of Palestine. The dish is particularly popular among Palestinians, Israeli Arabs and Jordanians. [3]
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Chicken Soup with Barley is a 1956 play by British playwright Arnold Wesker.It is the first of the 'Wesker trilogy' [1] – being followed by Roots and I'm Talking about Jerusalem – and was first performed on stage in 1958 at the Belgrade Theatre in Coventry, transferring later that year to the Royal Court Theatre in London. [2]
In 2009 KFC Israel received permission, after two years of requesting, to replace their milk-based coating with a soy-based coating. [5] By making this substitution KFC was able to make their locations in Israel kosher, even though the kosher branches already had non-dairy coating.