Jerusalem Mixed Grill

The classic preparation includes organ meats such as chicken liver, hearts and spleen. Cook Liron Sapir offers an adaptation using chicken breast, boneless chicken thigh and turkey breast instead, with onion and diced potatoes. Salt, black pepper, turmeric, sweet paprika and cumin season this version.^[1]

Sapir first softens the onion in a wide pan without oil, then adds the poultry and potatoes. Oil follows, and the mixture cooks under a lid; the spices are added once the potatoes are tender. The finished meat is served hot in pita with tahini and fresh coriander. The author also suggests using the organ meats for a more traditional version.^[1]