Jerusalem Mixed
This dish is a true-born Israeli. It was created in the early seventies in one of the restaurants in the Mahne Yehuda market in Jerusalem, although there is a big debate till today about which one exactly. Anyway the Jerusalem Mixed is in a matter of fact a mixture of chicken and turkey meat along with some chicken inner organs, sautéed together. That's it more or less. There are some variations of the recipe. The following is the basic recipe. Feel free to improvise with meat ingredients and spices.
200g (7 oz) chicken hearts
200g (7 oz) chicken spleen
200g (7 oz) turkey red meat
200g (7 oz) young chicken meat
200g (7 oz) turkey breast
400g (14 oz) onions
1 tbsp. cumin
1 tsp. turmeric
salt
pepper
canola oil
Preparation time: 20 mins
Difficulty level: Easy
Servings: 10 in pita, 5 in plate
Ingredients
Preparation
Dice the onions roughly. Cut the meat (except the hearts and the spleen) into 1.5 cm pieces.
Heat a large iron cast frying pan on high heat.
Add 2-3 tbsps. oil. Sauté all the meats together until they change the color.
Add the diced onions and all the spices. Sauté 3-5 minutes more and remove from heat.
Garnish with some chopped parsley or coriander leaves (cilantro).
Serve on a plate or in a pita accompanied by Israeli salad, tahini sauce and French fries.
