Jerusalem Mixed Grill—מעורב צלי ירושלמי

March 20, 2017

Jerusalem’s best-loved street food was an accident. A group of hungry soldiers were clamoring for service at a small restaurant. The kitchen was almost out of meat so the cook stir-fried some chicken offals on the hot griddle, spiced it all up and served it to the impatient crowd. The rest is history.

Ingredients

250 gr. (9 oz)            chicken livers, diced
200 gr. (7 oz)            chicken spleens, cleaned and halved
250 gr. (9 oz)            chicken hearts
1                      whole chicken breast
4                      onions, sliced
1 tsp.              baharat spice mix
1 tsp.              paprika
salt
½ c.                 olive oil

Baharat Spice Mix

1 tbsp             ground cardamom
1 tbsp             ground black pepper
½ tbsp            ground allspice
1 tbsp             ground cinnamon
1 tbsp             ground dry ginger
½ tbsp            ground nutmeg

To Serve:

Pita breads
Pickled cucumbers, sliced
Shipka peppers (small, hot, pickled green peppers)
Tahini dip

1. Mix the various meats with the onions, spices and oil. Leave in refrigerator for a minimum of 5 hours, up to 24 hours, or freeze in portions.
2. Heat a non-stick frying pan. Add the seasoned mix and stir-fry for 12–15 minutes until meat is done.
3. Stuff in a pita and serve with pickles and a dollop of tahini dip.

Serves six.

Source: Janna Gur, The Book of New Israeli Food, a Culinary Journey

Photo Credit: Milly Kay/shutterstock.com