Jerusalem Mix in Pita
⏳ Time
50 minutes
🥕 Ingredients
16
🍽️ Servings
4
Description
Jerusalem mix, or meurav yerushalmi, is a fire-roasted mixture of offal, sometimes with chopped chicken breast added. This quick and simple dish made from budget-friendly ingredients has become a hallmark of Israeli fast food. The recipe was created in the 1960s, a less prosperous time for Israel, and it is even known that it was developed by a certain David Fisher, whose butcher shop near the Jerusalem Mahane Yehuda market is still in operation today. Like any popular dish, there is no canonical recipe for Jerusalem mix: in some places, it is served directly on a hot skillet with pickles or ptitim pasta added. More often, it is wrapped in pita pockets for easy eating on the go.
Ingredients
- Chicken Liver - 8.8 oz
- Chicken gizzards - 8.8 oz
- Chicken hearts - 8.8 oz
- Onion - 12.3 oz
- Za'atar - 0.5 oz
- Sumac - 0.2 oz
- Turmeric - 0.2 oz
- Butter - 3.5 oz
- Unrefined Sunflower Oil - 1 fl oz
- Pita - 2 pieces
- Cilantro - 3 sprigs
- Scallions - 4 stalks
- Amba Sauce - 1.4 oz
- Salt - to taste
- Ground Black Pepper - to taste
- Tahini - 2.1 oz
Step by Step guide
Step 1
Thoroughly rinse all offal, removing any membranes, fat, large blood vessels, and clots.
Step 2
Boil the hearts and gizzards until tender, about 30 minutes.
Step 3
Cut the cookies in half.
Step 4
Slice the onion into thin half-moons.
Step 5
Preheat a heavy, thick-bottomed skillet. Pour in olive oil, add the onion, and sauté until it turns a light golden color.
Step 6
Place the hearts and gizzards in the skillet and fry, stirring, over high heat for 5 minutes.
Step 7
Add the chicken livers, stir, and cook for another 7–10 minutes, stirring occasionally, until fully cooked.
Step 8
Add sumac, turmeric, and za'atar. Stir and sauté for another 2 minutes to allow the spices to release their flavors.
Step 9
Add the butter and turn off the heat. Let the offal rest covered in the pan for 10 minutes.
Step 10
Stir the contents of the pan, then season with salt and pepper.
Step 11
Toast the pitas in a dry skillet or under a grill, then cut them in half or open them like envelopes. Fill them with the mixture, add 'Amba' sauce, tahini, and fresh herbs.
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