Jerusalem Mix
6 servings
80 minutes
Jerusalem mix is one of the most popular street food dishes in Israel, known for its rich aroma of spices and depth of flavor. Its history roots in the multicultural cuisine of Jerusalem, blending the traditions of Sephardim, Ashkenazim, and Middle Eastern peoples. The dish is based on tender chicken offal that is carefully processed to tenderness. They are sautéed with onions, garlic, and fragrant spices like cumin, coriander, paprika, and turmeric to create a rich and spicy flavor. Sumac adds a slight tanginess while chili pepper adds heat. The mix is cooked in an open pan, simmering in its own juices and traditionally served hot with lavash or fresh vegetables. This hearty, spicy dish is a true culinary symbol of Jerusalem.
1
Prepare all the ingredients.
2
Process the hearts by cleaning them of fat and blood clots.
- Chicken hearts: 500 g
3
Cut the stomachs in half, trim off excess fat and parts stained with bile, which are green or yellow.
- Chicken gizzards: 500 g
4
Cut the thigh fillet into small pieces, removing the tough joints.
- Boneless chicken thigh fillet: 2 pieces
5
The entrails should be thoroughly rinsed under running water.
6
Put the entrails in boiling water, remove the foam, add a small onion, and boil for 40 minutes. At the end of cooking, drain the water.
- Onion: 700 g
7
Slice the remaining onion into half-rings about 5 mm thick.
8
In a large skillet, heat vegetable oil and sauté the onion for 3-4 minutes until soft.
- Vegetable oil: to taste
- Onion: 700 g
9
Add thigh pieces and fry until semi-cooked for about 4 minutes.
- Boneless chicken thigh fillet: 2 pieces
10
Chop the garlic finely and add it to the pan.
- Garlic: 3 cloves
11
Add boiled offal and mix.
- Chicken hearts: 500 g
- Chicken gizzards: 500 g
12
Add all spices and salt, mix, taste, and add more salt or spices if needed.
- Ground coriander: 1 teaspoon
- Sumac: to taste
- Ground cumin: 1 teaspoon
- Paprika: 1 tablespoon
- Turmeric: 0.5 teaspoon
- Chili powder: to taste
- Salt: to taste
13
Reduce the heat and simmer for 15 minutes.
14
Serve the Jerusalem mix hot.
