A flat-top griddle scramble of chicken hearts, spleens, livers and lamb bits seared with onion, turmeric, cumin and baharat, credited to grill stalls around Jerusalem's Mahane Yehuda market in the 1960s-70s. Born of kebab-shop offal thrift, it is stuffed into pita or laffa like a skewer meal without the skewer.
Also known as: meorav yerushalmi, me'orav, meurav yerushalmi, Jerusalem mixed grill, מעורב ירושלמי, meorav grill
Watch it made
Ingredients
- 300 g chicken hearts, halved
- 300 g chicken livers, cleaned
- 200 g boneless chicken thigh, thin strips
- 2 large onions, sliced
- 3 tbsp neutral oil
- 1 tsp turmeric
- 1 tsp ground cumin
- 1 tsp baharat
- salt and black pepper
- 4 pitas, plus amba and tahini
How to make it
- 1
Get your widest skillet or plancha smoking over maximum heat — this is a griddle dish and crowding is its only enemy.
- 2
Fry the onions in the oil until deeply golden, about 8 minutes, then push them to the edge.
- 3
Sear the hearts and thigh strips hard for 3 minutes without stirring, then add the livers for 2 minutes more.
- 4
Shower in turmeric, cumin, baharat, salt and pepper and toss everything with the onions for a final minute until the spices coat and smell toasty.
- 5
Pack the mix into pitas and finish with stripes of amba and tahini.
Pro tip: Livers go in last and come off blush-pink inside — they turn to chalk in the time the hearts need to brown.
