Entree: Israel – Israeli Street Food – מעורב ירושלמי ➤ Meurav Yerushalmi (Spiced mixed grilled and sautéed chicken offal and meat cooked with onions and Middle Eastern spices)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 20 min

Additional 10 min

Total 40 min

Ingredients

- 3 tbsp (45 ml) olive oil
- 1 tbsp (15 ml) vegetable oil
- 12 chicken hearts, approx. 8 oz (225 g) total, trimmed
- 8 oz (225 g) chicken livers, trimmed and halved
- 1 lb (454 g) boneless skinless chicken thighs, cut into 1/2-inch (1 cm) pieces
- 2 large onions, thinly sliced (about 10 oz / 280 g)
- 4 cloves garlic, minced (about 12 g)
- 1 tbsp (15 ml) ground baharat or 1 tbsp (8 g) baharat blend
- 1 tsp (5 g) ground cumin
- 1/2 tsp (2 g) ground turmeric
- 1/2 tsp (2 g) smoked paprika
- 1/4 tsp (1 g) cayenne pepper (adjust to taste)
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 2 tbsp (30 ml) fresh lemon juice
- 1/4 cup (15 g) chopped fresh parsley
- 1 tbsp (15 ml) sumac (optional, for finishing)
- Pita or laffa for serving

Instructions

1. Pat the chicken hearts, livers, and thigh pieces dry and season with 1/2 tsp salt, 1/4 tsp pepper and half the baharat and cumin; set aside to rest 10 minutes.
2. Heat 1 tbsp (15 ml) olive oil and 1 tbsp (15 ml) vegetable oil in a large heavy skillet or cast-iron pan over medium-high heat. Add the sliced onions and a pinch of salt and cook, stirring occasionally, until deep golden and caramelized, about 12–15 minutes. Add the minced garlic in the last 2 minutes.
3. Push the onions to the side, increase heat to high and add the chicken thigh pieces in a single layer. Sear without moving for 2 minutes, then stir and cook until browned and nearly cooked through, about 3–4 more minutes.
4. Add the chicken hearts and livers in a single layer, sprinkle the remaining baharat, cumin, turmeric, paprika and cayenne over the meat, and sear on high for 2–3 minutes until outside is browned but livers remain tender. Stir to combine with the onions.
5. Reduce heat to medium, add the remaining 1 tbsp (15 ml) olive oil if pan looks dry, and continue cooking until internal juices run clear and livers are cooked through but not dry, about 3–4 minutes more. Taste and adjust salt and pepper.
6. Remove from heat and stir in lemon juice and chopped parsley. Transfer to a warm platter and sprinkle with sumac if using.
7. Serve immediately with warm pita or laffa, and optional pickles or tahini on the side.