Jerusalem Mix
⏳ Time
1 hour 20 minutes
🥕 Ingredients
13
🍽️ Servings
6
Description
Jerusalem Mix
Ingredients
- Chicken hearts - 17.6 oz
- Chicken gizzards - 17.6 oz
- "Petelinka Thigh Fillet" - 2 pieces
- Onion - 24.7 oz
- Garlic - 3 cloves
- Ground coriander - 1 tablespoon
- Sumac - to taste
- Ground Cumin - 1 tablespoon
- Paprika - 1 tablespoon
- Turmeric - ½ spoons
- Mild Chili Spice - to taste
- Salt - to taste
- Vegetable Oil - to taste
Step by Step guide
Step 1
Prepare all the ingredients.
Step 2
Prepare the hearts by trimming off any fat and blood clots.
Step 3
Cut the gizzards in half, removing any excess fat and parts that are stained with bile, which are green or yellow in color.
Step 4
Cut the thigh fillet into small pieces, trimming off any tough joints.
Step 5
Thoroughly rinse the offal under running water.
Step 6
Add the offal to boiling water, skim off the foam, add a small onion, and simmer for 40 minutes. At the end of cooking, drain the water.
Step 7
Slice the remaining onion into half-moons about 5 mm thick.
Step 8
In a large skillet, heat vegetable oil and sauté the onion for 3–4 minutes, until softened.
Step 9
Add the thigh pieces and fry until partially cooked, about 4 minutes.
Step 10
Finely chop the garlic and add it to the skillet.
Step 11
Add the cooked giblets and stir.
Step 12
Add all the spices and salt, stir well, taste, and add more salt or spices if needed.
Step 13
Reduce the heat and simmer for 15 minutes.
Step 14
Serve the Jerusalem mixture hot.
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