Jerusalem mixed grill

מעורב ירושלמי · Me'orav Yerushalmi

Ingredients11

• chicken hearts300 g
• chicken livers300 g
• chicken spleens200 g
• onion2
• garlic4 cloves
• olive oil3 tbsp
• ground turmeric1 tsp
• ground cumin1 tsp
• ground black pepper1 tsp
• salt1 tsp
• fresh parsley2 tbsp

Method

1. Trim the hearts, livers, and spleens of membranes and excess fat, then cut into bite-size pieces.
2. Slice the onions thinly and mince the garlic.
3. Heat the olive oil in a wide heavy pan over high heat until very hot.
4. Add the offal and sear, stirring often, until browned and just cooked through, about 8–10 minutes.
5. Add the onions and garlic and cook until the onions soften and take on color, about 5 minutes.
6. Stir in turmeric, cumin, black pepper, and salt, and cook 1–2 minutes more so the spices toast.
7. Taste and adjust seasoning, then scatter with chopped parsley and serve immediately, traditionally in pita.