Jerusalem mixed grill

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.