Jerusalem Mixed Grill with Homemade Amba and Charred Onions

Method

1. Trim the meat: thigh into 1.5 cm strips, hearts cleaned of fat and veins and halved, livers trimmed of sinew and cut into 3 cm pieces; pat dry. Finely chop half the garlic and mix it with half the oil, the cumin, three quarters of the turmeric, the coriander, baharat, pepper and most of the salt, then coat the meat. Keep the livers in a separate covered bowl, and marinate everything in the fridge for 1 h.

   Add in this stepBoneless chicken thigh 200 gChicken hearts 100 gChicken livers 100 gGarlic cloves 1Vegetable oil 1½ tbspGround cumin 1 tspGround turmeric 0.6 tspGround coriander seed ½ tspBaharat ½ tspGround black pepper ½ tspSalt ¾ tsp

2. Meanwhile, make a quick amba (mango pickle sauce): dice the mango into 1 cm cubes and put it in a small 16 cm pan with the vinegar, the rest of the turmeric, the fenugreek, pepper flakes, water and a little salt. Simmer on medium-low heat for 12 min, until the mango is soft and the liquid thick, then blend and let it cool.

   Add in this stepFirm, slightly underripe mango ½White vinegar 2 tbspGround turmeric ¼ tspGround fenugreek ¼ tspRed pepper flakes 1 pinchWater (for the amba) 60 mlSalt ⅛ tsp

   medium-low heat

3. In a bowl, whisk the tahini with the remaining garlic (finely grated), lemon juice and the rest of the salt, adding the ice water a little at a time and whisking hard, until pale, light and fluffy like mayonnaise.

   Add in this stepTahini 3 tbspGarlic cloves 1Lemon juice 2 tspIce-cold water 50 mlSalt ¼ tsp

4. Slice the red onion into 1 cm rings. Heat a dry 26 cm cast-iron pan on high heat and char the rings for 6 min, until blackened in spots and softened. Toss them in a bowl with the sumac and chopped parsley.

   Add in this stepRed onion 1Sumac ½ tspFlat-leaf parsley 8 g

   high heat

5. Add the remaining oil to the same pan and heat on high heat until it just starts to smoke. Spread the thigh and hearts in a single layer and cook in 1 batch(es), 5 min each: leave them untouched for the first minute to build a brown crust, then toss until cooked through. Set aside on a plate.

   Add in this stepVegetable oil 1½ tbsp

   high heat

6. Lower the heat slightly to medium-high heat and sear the livers for 2 min, deep brown outside and juicy with no red inside. Return the other meat and toss once together.

   medium-high heat

7. Turn the heat to high heat and char the pitas for 30 sec per side. Spread with whipped tahini, fill with the mixed grill and sumac onions, and spoon over plenty of amba.

   Add in this stepPita or laffa bread 2

   high heat