Meorav yerushalmi

Method

1. 1 Soak the chicken liver in milk for 30 minutes, then rinse and remove the tendons.
2. 2 Sauté thinly sliced onions for 12 minutes until browned, then sauté heart and spleen for 4 minutes.
3. 3 Add the liver and stir-fry for 3 minutes, then sprinkle with baharat and turmeric.
4. 4 The street version is stuffed entirely into the pita bread's interior instead of being served on a plate.
5. 5 Cut open the pita bread and heat it on a dry pan for 40 seconds until it's soft but not crispy.
6. 6 Stuff the sautéed offal into the bag, then add pickled cucumbers, amba, and drizzle with tahini.