Jerusalem Mixed Grill (Me'orav Yerushalmi)

Method

1. Cut the chicken thigh into 1.5 cm strips. Trim the white fat and veins from the tops of the hearts and halve them lengthwise. Remove any white sinew from the livers and cut them into 3 cm pieces. Pat everything dry, mix the cumin, turmeric, coriander, baharat, pepper and salt, and toss the meat in the spices. Keep the livers in a separate small bowl, as they cook fastest.

   Add in this stepBoneless chicken thigh 200 gChicken hearts 100 gChicken livers 100 gGround cumin 1 tspGround turmeric ½ tspGround coriander seed ½ tspBaharat (Middle Eastern spice mix) ½ tspGround black pepper ½ tspSalt 0.6 tsp

2. Make the tahini sauce: in a bowl, mix the tahini, finely grated garlic, lemon juice and salt, then whisk in the cold water a little at a time. It seizes and thickens at first; keep adding water and it turns smooth and pourable, like yogurt.

   Add in this stepTahini (sesame paste) 3 tbspGarlic cloves 1Lemon juice 2 tspCold water 50 mlSalt ⅛ tsp

3. Heat a 26 cm frying pan (cast iron if you have it) on medium-high heat, add half the oil and fry the thinly sliced onion for 5 min, until soft with golden edges. Set it aside on a plate.

   Add in this stepVegetable oil 1 tbspOnion 1

   medium-high heat

4. Add the rest of the oil to the same pan and get it very hot on high heat. Spread the chicken thigh and hearts in a single layer and sear in 1 batch(es), 5 min each, tossing only now and then, until browned outside and cooked through. Chicken should show no pink when cut.

   Add in this stepVegetable oil 1 tbsp

   high heat

5. Add the livers last and cook on high heat for 2 min: brown outside, firm but juicy, with no red left inside. Return the onions, toss everything together and turn off the heat.

   high heat

6. Warm the pitas in another pan on medium heat, 30 sec per side. Cut open a pocket and fill with the mixed grill, tahini sauce and chopped parsley. Serve straight away.

   Add in this stepPita bread 2Flat-leaf parsley 5 g

   medium heat