Jerusalem Mixed Grill
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The Tale of Jerusalem Mixed Grill
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This dish of mixed grilled chicken offal and meat, seasoned heavily with turmeric, developed in Jerusalem's Machane Yehuda market, reportedly as a way for butchers and grill vendors to use offcuts and offal efficiently. It remains closely tied to that market's street-food culture.
Ingredients
Scale:· 4 servings
- 1/2 lb chicken hearts
- 1/2 lb chicken livers
- 1/2 lb chicken thighs, cubed
- 1/2 lb beef spleen or additional chicken thighs
- 2 onions, thinly sliced
- 2 tsp baharat spice blend
- 1 tsp turmeric
- 1 tsp cumin
- 3 tbsp oil
- Pita and pickles, for serving
- Salt and pepper, to taste
Instructions
- 1Cut all the meats into small, bite-sized pieces.
- 2Sauté the sliced onions in oil until deeply caramelized; set aside.
- 3Season the mixed meats with baharat, turmeric, cumin, salt, and pepper.
- 4Sear the meats in batches on a very hot flat griddle or skillet until well browned and cooked through.
- 5Return the caramelized onions to the pan and toss everything together.
- 6Serve hot, stuffed into pita with pickles and tahini.
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