Entree: Israel – Jerusalem – מעורב ירושלמי ➤ Me'orav Yerushalmi (Jerusalem-style mixed grill of spiced offal and meat cooked with onions and lemon)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

- 1 lb (450 g) chicken hearts, trimmed
- 8 oz (225 g) chicken livers, trimmed and halved
- 8 oz (225 g) boneless lamb shoulder, trimmed and cut into 1/2-inch (1.3 cm) pieces
- 2 tbsp (30 ml) olive oil
- 1 large onion, thinly sliced (approx. 8 oz / 225 g)
- 3 cloves garlic, minced (approx. 9 g)
- 2 tsp (6 g) baharat spice blend
- 1 tsp (2 g) ground cumin
- 1 tsp (4 g) sweet paprika
- 1/2 tsp (1 g) ground turmeric
- 1/4 tsp (0.5 g) cayenne pepper (optional)
- 1/2 cup (120 ml) chicken stock or water
- 2 tbsp (30 ml) fresh lemon juice
- Salt to taste
- Freshly ground black pepper to taste
- 2 tbsp (8 g) chopped fresh parsley
- 2 tbsp (14 g) toasted pine nuts (optional)
- Pita or laffa breads for serving

Instructions

1. Pat the chicken hearts and livers dry and season lightly with salt, pepper, 1 tsp baharat and 1/2 tsp cumin. Toss the lamb pieces with 1 tsp baharat, 1/2 tsp cumin and a pinch of salt.
2. Heat 1 tbsp (15 ml) olive oil in a large heavy skillet or flat griddle over medium-high heat. Add the lamb and sear until browned and mostly cooked through, about 5–7 minutes. Transfer to a plate.
3. Add the remaining 1 tbsp (15 ml) olive oil to the pan. Sauté the sliced onion until soft and caramelized, about 8–10 minutes. Add the garlic and cook 30 seconds until fragrant.
4. Push the onions to the side, add the chicken hearts and cook, stirring, 3–4 minutes. Add the chicken livers and cook until just set, about 2–3 minutes; do not overcook.
5. Return the lamb to the pan, sprinkle the paprika, turmeric and cayenne (if using) over the mixture, and pour in the chicken stock. Stir and cook 1–2 minutes to combine and allow flavors to meld.
6. Remove from heat, stir in the lemon juice and chopped parsley, and adjust seasoning with salt and pepper.
7. Transfer to a serving platter, scatter toasted pine nuts on top if using, and serve immediately with warm pita or laffa to scoop the mixture.