Liver, heart, gizzard- all the makings of Jerusalem classic for Jerusalem Day. The mo’arav yerushalmi is a classic sandwich that is available all over the new city of Jerusalem, especially in the small eateries around the Machane Yehuda markets that serve as the primary outdoor markets of the Jewish side of town off of Derech Yaffo (literally the way to Jaffa- which it still is from the center old city).
Of course this tasty combination of chicken organ meat is not really a Jerusalem dish. It is in fact a corruption of the English mixed grill brought to the Yishuv (pre-1948 Jewish proto state) by the British army that occupied a good chunk of the near east under the terms of the Treaty of Versailles and the League of Nations mandate system. The British version consists mostly of lamb parts, the Israeli version features either chicken or turkey organs with a dash of ground lamb or lamb fat for flavor.
Properly served it comes on a baguette (a result of Israel’s Francophillia in the 60′s) or pita with hummus, salad, a dash of schoug and of course french fries (called tcheeps in Hebrew, after the English chip).