Jerusalem mix in pita

4 servings

50 minutes

Jerusalem mix, or meurav yerushalmi, is a fried offal mix, sometimes with chopped chicken breast. This quick and easy dish made from budget offal has become a hallmark of Israeli fast food. The recipe was invented in the 1960s, not the most prosperous years for Israel, and even the name of the author is known: it was a certain Haim Firo, whose butcher shop near Jerusalem's Mahane Yehuda market is still in operation. Like any dish that has become popular, there is no canonical recipe for Jerusalem mix: in some places it is served directly on a hot frying pan, with pickles or ptitim paste added. But more often it is packed in pita envelopes to make it convenient to eat on the go.

Energy value per serving

• Calories: 980.5
• Proteins: 46.1g
• Fats: 58.8g
• Carbohydrates: 65g

Ingredients

• Chicken liver: 250 g
• Chicken gizzards: 250 g
• Chicken hearts: 250 g
• Onion: 350 g
• Zaatar: 15 g
• Sumac: 5 g
• Turmeric: 5 g
• Butter: 100 g
• Refined olive oil: 50 ml
• Pita: 2 pc
• Coriander: 3 sprig
• Green onions: 4 stem
• Amba sauce: 40 g
• Salt: to taste
• Ground black pepper: to taste
• Tahini: 60 g

Cooking steps

1. Thoroughly wash all by-products, clean them from films, fat, large vessels, and blood clots.

2. Boil the hearts and stomachs until tender, about 30 minutes.

   Required ingredients:

   • Chicken gizzards: 250 g
   • Chicken hearts: 250 g

3. Cut the cookies in half.

   Required ingredients:

   • Chicken liver: 250 g

4. Slice the onion into thin half-rings.

   Required ingredients:

   • Onion: 350 g

5. Heat a heavy thick-walled skillet well. Pour in olive oil, add onion, and sauté until lightly golden.

   Required ingredients:

   • Refined olive oil: 50 ml
   • Onion: 350 g

6. Place the hearts and gizzards in the pan, fry, stirring, over high heat for 5 minutes.

   Required ingredients:

   • Chicken hearts: 250 g
   • Chicken gizzards: 250 g

7. Add chicken livers, mix and fry for another 7-10 minutes until cooked, stirring occasionally.

   Required ingredients:

   • Chicken liver: 250 g

8. Add sumac, turmeric, and za'atar. Mix and fry for another 2 minutes to release the flavors.

   Required ingredients:

   • Sumac: 5 g
   • Turmeric: 5 g
   • Zaatar: 15 g

9. Add butter and turn off the heat. Let the offal sit covered in the pan for 10 minutes.

   Required ingredients:

   • Butter: 100 g

10. Stir the contents of the pan, add salt and pepper.

    Required ingredients:

    • Salt:  to taste
    • Ground black pepper:  to taste

11. Toast the pitas in a dry skillet or under the grill and cut them in half or open them like an envelope. Spread the mixture on them, add 'Amba' sauce, tahini, and greens.

    Required ingredients:

    • Pita: 2 pieces
    • Amba sauce: 40 g
    • Tahini: 60 g
    • Coriander: 3 sprigs
    • Green onions: 4 stems