Entree: Israel – Mediterranean Israeli – מעורב ירושלמי ➤ Me'orav Yerushalmi (Jerusalem mixed grill of spiced chopped meats and offal cooked on a flat grill)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 35 min

Cook 12 min

Additional 25 min

Total 50 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) boneless lamb shoulder, trimmed and cut into 1/2-inch (1.27 cm) pieces
- 8 oz (225 g) lamb liver, trimmed and thinly sliced
- 8 oz (225 g) chicken hearts, trimmed
- 2 tbsp (30 ml) olive oil
- 2 large onions, thinly sliced (approx. 10 oz (300 g))
- 1 green bell pepper, seeded and sliced (approx. 6 oz (170 g))
- 2 cloves (0.21 oz (6 g)) garlic, minced
- 1 tbsp (15 g) baharat spice blend
- 1 tsp (2 g) ground turmeric
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) ground cinnamon
- 1/2 tsp (1 g) ground black pepper
- 1 1/2 tsp (9 g) kosher salt
- 2 tbsp (30 ml) lemon juice
- 2 tbsp (30 ml) chopped fresh parsley or cilantro
- 1 tsp (5 g) sumac for garnish (optional)
- Pita or laffa for serving

Show original ingredient measurements

- 1 lb (454 g) boneless lamb shoulder, trimmed and cut into 1/2-inch pieces
- 8 oz (225 g) lamb liver, trimmed and thinly sliced
- 8 oz (225 g) chicken hearts, trimmed
- 2 tbsp (30 ml) olive oil
- 2 large onions, thinly sliced (approx. 10 oz / 300 g)
- 1 green bell pepper, seeded and sliced (approx. 6 oz / 170 g)
- 2 cloves (6 g) garlic, minced
- 1 tbsp (15 g) baharat spice blend
- 1 tsp (2 g) ground turmeric
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) ground cinnamon
- 1/2 tsp (1 g) ground black pepper
- 1 1/2 tsp (9 g) kosher salt
- 2 tbsp (30 ml) lemon juice
- 2 tbsp (30 ml) chopped fresh parsley or cilantro
- 1 tsp (5 g) sumac for garnish (optional)
- Pita or laffa for serving

Instructions

1. In a large bowl combine the lamb, liver, chicken hearts, sliced onions, bell pepper, garlic, baharat, turmeric, cumin, cinnamon, black pepper, salt, olive oil, and lemon juice; mix thoroughly to coat. Cover and let marinate 20–30 minutes at room temperature or up to 2 hours in the refrigerator while you heat a heavy skillet or flat-top griddle over medium-high to high heat until hot and slightly smoking.
2. Add a little oil to the hot griddle, spread the onions and peppers and cook until softened and beginning to brown, then push to the side. Add the meats in a single layer (work in batches if needed), searing without overcrowding; use two spatulas to chop and turn the mixture frequently so it breaks into small bits. Cook 8–12 minutes until lamb is browned and tender and liver and hearts are cooked through. Finish with chopped parsley and a sprinkle of sumac, adjust seasoning, and serve immediately with warm pita or laffa.