📝 About This Recipe
Born in the bustling stalls of the Mahane Yehuda Market in the 1970s, Me'urav Yerushalmi is Israel's quintessential street food soul. This savory masterpiece features a medley of chicken hearts, livers, and tender breast meat, all seared to perfection with a signature blend of warm Middle Eastern spices. It is a celebration of texture and bold, earthy flavors that capture the vibrant spirit of Jerusalem in every bite.
🥗 Ingredients
The Meat Medley
- 500 grams Chicken Breast (cut into 2cm cubes)
- 250 grams Chicken Hearts (cleaned and halved lengthwise)
- 250 grams Chicken Livers (cleaned, trimmed, and cut into bite-sized pieces)
- 250 grams Chicken Thighs (Pargiyot) (boneless, skinless, cut into cubes)
The Aromatics
- 3 large Yellow Onions (thinly sliced into half-moons)
- 6 Garlic Cloves (minced)
- 4 tablespoons Vegetable Oil (for high-heat frying)
Jerusalem Spice Blend
- 1 teaspoon Turmeric
- 1.5 teaspoons Cumin (ground)
- 1 tablespoon Hawaij for Soup (Yemini spice blend)
- 1 teaspoon Sweet Paprika
- 1/2 teaspoon Allspice (ground)
- 1 teaspoon Kosher Salt (or to taste)
- 1/2 teaspoon Black Pepper (freshly ground)
For Serving
- 4-6 pieces Fresh Pita Bread (warm)
- 1/2 cup Fresh Parsley (chopped)
- 1/4 cup Amba (pickled mango sauce)
- 1/2 cup Tahini Sauce (prepared)
👨🍳 Instructions
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1
Prepare the meats by ensuring they are all cut into uniform, bite-sized pieces. Pat them dry with paper towels to ensure a good sear rather than steaming.
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2
In a small bowl, whisk together the turmeric, cumin, hawaij, paprika, allspice, salt, and pepper to create your Jerusalem spice rub.
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3
Heat 2 tablespoons of oil in a very large heavy-bottomed skillet or a flat griddle over medium-high heat.
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4
Add the sliced onions to the pan. Sauté for 8-10 minutes, stirring frequently, until they are deeply golden and caramelized. Move them to the outer edges of the pan.
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5
Increase the heat to high. Add another tablespoon of oil to the center of the pan and toss in the chicken hearts. Sear for 3 minutes until they begin to brown.
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6
Add the chicken breast and thigh cubes to the pan. Cook for 4-5 minutes, stirring occasionally, until the meat is mostly opaque.
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7
Push the meat to the sides and add the final tablespoon of oil. Add the chicken livers and the minced garlic. Sear the livers for about 2 minutes per side; they should remain slightly pink in the center to stay creamy.
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8
Sprinkle the spice blend evenly over all the ingredients in the pan.
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9
Using two spatulas, toss everything together vigorously—the onions, hearts, livers, and chicken—so the spices coat every piece and the flavors meld.
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10
Continue to cook for another 2-3 minutes, allowing the spices to toast and the meat to finish cooking through.
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11
Taste and adjust seasoning with an extra pinch of salt or a squeeze of lemon juice if desired.
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12
Remove from heat immediately to prevent the livers from becoming tough.
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13
Garnish generously with fresh chopped parsley directly in the pan.
💡 Chef's Tips
For the most authentic flavor, use a cast iron griddle or 'plancha' to get those crispy, charred edges. If you cannot find Hawaij, you can substitute with a 50/50 mix of curry powder and additional cumin. Be careful not to overcook the livers; they should be tender and buttery, not grainy. Always caramelize the onions first—they provide the essential sweet base that balances the earthy offal and spices. If you're squeamish about offal, you can increase the ratio of chicken thighs (pargiyot), but the hearts are essential for the traditional texture.
🍽️ Serving Suggestions
Stuff the mixture into a warm, fluffy pita pocket with a smear of hummus. Drizzle generously with Amba (mango sauce) and creamy Tahini for the perfect acid-fat balance. Serve alongside 'Salat Katzutz' (finely diced Israeli cucumber and tomato salad). Pair with pickled spicy peppers (S'hug) and pickled turnips for a bright crunch. A cold Israeli lager or a glass of dry Arak with ice makes for a refreshing beverage pairing.