Entree: Israel – Jerusalem – מעורב ירושלמי ➤ Meorav Yerushalmi (Sautéed mixed grill of chopped chicken offal and meat with onions and warm Middle Eastern spices)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) mixed chicken hearts and livers, cleaned and roughly chopped
- 8 oz (225 g) boneless lamb shoulder, trimmed and cut into small pieces
- 3 tbsp (45 ml) olive oil
- 1 large onion (about 10 oz (280 g)), thinly sliced
- 3 cloves garlic, minced (about 5/16 oz (9 g))
- 1 tsp (5 g) ground cumin
- 1 tsp (2 g) baharat spice blend
- 1/2 tsp (1 g) ground turmeric
- 1/2 tsp (1 g) sweet paprika
- 1/4 tsp (0.5 g) ground black pepper
- 1/2 tsp (3 g) kosher salt, or to taste
- 2 tbsp (30 ml) fresh lemon juice
- 1/2 cup (15 g) fresh parsley, chopped
- 1/4 cup (60 ml) water or chicken stock
- Sumac for sprinkling (optional)
- Lemon wedges for serving
- Pita or laffa bread, for serving

Show original ingredient measurements

- 1 lb (454 g) mixed chicken hearts and livers, cleaned and roughly chopped
- 8 oz (225 g) boneless lamb shoulder, trimmed and cut into small pieces
- 3 tbsp (45 ml) olive oil
- 1 large onion (about 10 oz/280 g), thinly sliced
- 3 cloves garlic, minced (about 9 g)
- 1 tsp (5 g) ground cumin
- 1 tsp (2 g) baharat spice blend
- 1/2 tsp (1 g) ground turmeric
- 1/2 tsp (1 g) sweet paprika
- 1/4 tsp (0.5 g) ground black pepper
- 1/2 tsp (3 g) kosher salt, or to taste
- 2 tbsp (30 ml) fresh lemon juice
- 1/2 cup (15 g) fresh parsley, chopped
- 1/4 cup (60 ml) water or chicken stock
- Sumac for sprinkling (optional)
- Lemon wedges for serving
- Pita or laffa bread, for serving

Instructions

1. Pat the chicken hearts and livers and lamb pieces dry and set aside. In a small bowl combine cumin, baharat, turmeric, paprika, and black pepper.
2. Heat 2 tbsp (30 ml) olive oil in a large heavy skillet or cast-iron pan over medium-high heat until shimmering.
3. Add the sliced onion and a pinch of salt; sauté, stirring occasionally, until deeply softened and beginning to brown, about 6–8 minutes. Add garlic and cook 30 seconds more.
4. Push onions to the side, add remaining 1 tbsp (15 ml) olive oil and then add the chopped offal and lamb in a single layer. Let brown undisturbed 2 minutes, then toss to brown another 1–2 minutes.
5. Sprinkle the spice mixture over the meat and onions, stir to coat, and add 1/4 cup (60 ml) water or stock. Reduce heat to medium and sauté, stirring frequently, until offal is cooked through and lamb is tender, about 6–8 minutes total (offal should be cooked but still tender).
6. Stir in lemon juice and chopped parsley; adjust seasoning with salt. If desired, finish with a light dusting of sumac.
7. Serve immediately piled into warm pita or laffa with lemon wedges and extra parsley.