The traditional “Jerusalem mixture” is a medley of local meats and spices served mainly in market eateries. This version comes from Sherry Ansky, author, Eating in Jerusalem and The Food of Israel.
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Ingredients:
Chicken breast, liver, spleen, and heart (small morsels)
Beef kidney (small morsels)
Steak pieces
Whole egg yolk (optional)
Coriander seeds
Turmeric
Cardamom
Cloves
Sumac
Curry powder
Black pepper
Salt
Cumin
Grilled chopped onion
Garlic
Pita bread
Directions:
Mix meat and egg ingredients. Season with spices, grilled onion, and garlic.
Heat an open grill plate or skillet. Place the mixture over the heat and sear, then lower the heat until the pieces cook on the inside. When cooked thoroughly, briefly increase to maximum heat before removing from grill.
Stuff in pita bread and serve immediately.
Servings: Serves one
