Photograph of the finished Meorav yerushalmi

Middle East · Bánh pita nhồi nội tạng gà xào

Meorav yerushalmi

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

What to get ready

  • Photograph of Chicken spleen and heart Chicken spleen and heart 1.6 lb
  • Photograph of Chicken liver Chicken liver 1.1 lb
  • Photograph of Pita bread Pita bread 12
  • 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 Pickled cucumbers Pickled cucumbers 9.9 oz
  • Photograph of Amba pickled mango Amba pickled mango 7.1 oz
  • Photograph of Oil Oil ¾ cup
  • Photograph of Sesame tahini sauce Sesame tahini sauce 7.1 oz

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.
Start cooking