Entree: Israel – Negev – מעורב ירושלמי ➤ Me'orav Yerushalmi (Jerusalem-style mixed spiced grill of offal and meats served with caramelized onions)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

- 1 tbsp (15 ml) olive oil
- 2 tbsp (30 ml) vegetable oil or schmaltz
- 1 large onion, thinly sliced (about 8 oz / 225 g)
- 1 lb (454 g) lamb liver, trimmed and sliced into 1/2 in (1 cm) strips
- 12 chicken hearts, approx. 10 oz (280 g) total, halved if large
- 8 oz (225 g) lamb shoulder or leg, boneless, cut into 1/2 in (1 cm) cubes
- 6 oz (170 g) lamb kidney, cleaned and sliced (optional)
- 3 cloves garlic, minced
- 1 tsp (5 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) ground turmeric
- 1/2 tsp (1 g) ground cinnamon
- 1/2 tsp (1 g) baharat or allspice blend
- 1/2 tsp (2 g) smoked paprika or sweet paprika
- 1/2 tsp (2 g) freshly ground black pepper
- 1 tsp (6 g) coarse kosher salt, or to taste
- 2 tbsp (30 ml) lemon juice, freshly squeezed
- 2 tbsp (30 ml) chopped fresh parsley
- 1/4 cup (60 ml) water or chicken stock
- Flatbreads or pita for serving

Instructions

1. Heat 1 tbsp (15 ml) olive oil and 2 tbsp (30 ml) schmaltz or vegetable oil in a large heavy skillet over medium-high heat; add the sliced onions and a pinch of salt and cook, stirring occasionally, until deeply golden and caramelized, about 12–15 minutes. Push onions to the side of the pan or remove and keep warm.
2. Pat all meats dry and season them with 1 tsp (6 g) salt, 1/2 tsp (2 g) black pepper, 1 tsp (5 g) ground cumin, 1 tsp (2 g) ground coriander, 1/2 tsp (1 g) turmeric, 1/2 tsp (1 g) cinnamon, 1/2 tsp (1 g) baharat, and 1/2 tsp (2 g) paprika; toss to coat evenly.
3. Increase heat to high, add a little more oil if the pan is dry, and sear the cubed lamb pieces for 3–4 minutes until browned but not fully cooked; remove and set aside with the onions.
4. In the same pan, add the liver and chicken hearts in a single layer, searing quickly 2–3 minutes per side until browned but still tender; avoid overcooking liver. Add the kidney if using and cook 1–2 minutes until just done.
5. Return the lamb cubes and caramelized onions to the pan; add minced garlic and 1/4 cup (60 ml) water or chicken stock and reduce heat to medium. Stir and cook 2–3 minutes to marry flavors and finish cooking the lamb.
6. Adjust seasoning with lemon juice and additional salt or pepper to taste; if the mixture seems dry, splash up to 2 tbsp (30 ml) water or stock and finish cooking until everything is juicy and well-coated with spices.
7. Stir in 2 tbsp (30 ml) chopped fresh parsley just before serving. Serve hot with warm flatbreads or pita, and optional pickles or chopped tomato on the side.
8. To store: refrigerate leftover meat in an airtight container for up to 2 days and reheat gently to avoid toughening the liver.