Jerusalem Mix

Wash, clean, dry, and cut the chicken entrails into pieces the size of half hearts (set aside the liver). Peel and segment the onion. Finely chop the pepper and garlic.

Fry the stomachs in oil over high heat, add water (1 cup), and simmer on low heat until soft and the water evaporates (2 hours).

Add and fry the hearts over high heat, add pepper, garlic, and after a couple of minutes, add the onion. Fry the onion until soft, add ground cumin, paprika, and turmeric, mix, then add the liver after a couple of minutes, fry quickly, cover with a lid, and let it sit for 10 minutes.

Serve with majadra or pita.