Photograph of the finished Jerusalem mixed grill

Middle East · Đĩa nội tạng gà cừu xào áp chảo

Jerusalem mixed grill

40 min Hands-on time + 1 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken spleen and heart Chicken spleen and heart 1.8 lb
  • Photograph of Chicken liver Chicken liver 1.3 lb
  • Photograph of Lamb Lamb 1.3 lb
  • Photograph of Onion Onion 4
  • Photograph of Baharat spice blend Baharat spice blend 1.4 oz
  • Photograph of Turmeric powder Turmeric powder 0.7 oz
  • Photograph of Thin Arabic bread (raqaq) Thin Arabic bread (raqaq) 16 leaves
  • Photograph of Sesame tahini sauce Sesame tahini sauce 8.5 oz
  • Photograph of Oil Oil ¾ cup
  • Photograph of Lime Lime 4

Method

  1. 1 Soak the chicken liver in milk for 30 minutes, then rinse and remove the white tendons.
  2. 2 The version with the filling includes sliced lamb in addition to the chicken offal, which is the difference from the stuffed version.
  3. 3 Sauté a generous amount of thinly sliced onions for 12 minutes until they turn a sweet brown color.
  4. 4 Sauté the heart and spleen for 4 minutes first, as these two require longer cooking times than the liver.
  5. 5 Add the liver and sliced lamb and stir-fry for 3 minutes; overcooking the liver will make it mushy and bitter.
  6. 6 Sprinkle with baharat and turmeric, then serve on a plate with thin bread, tahini, and lime.
Start cooking