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MEURAV YERUSHALMI – ISRAELI MIXED GRILL WITH BAHARAT SPICE

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MEURAV YERUSHALMI - ISRAELI MIXED GRILL WITH BAHARAT SPICE

MEURAV YERUSHALMI – ISRAELI MIXED GRILL WITH BAHARAT SPICE

Experience the authentic taste of Jerusalem’s most beloved fast food, Meurav Yerushalmi, a flavorful mixed grill featuring tender chicken giblets, liver, and breast, all infused with the aromatic Baharat spice blend. This recipe highlights the warm, complex spices of Baharat combined with turmeric and caramelized onions for a delicious, satisfying meal perfect for sharing.

πŸ•’ Prep Time: 20 min

🍳 Cook Time: 40 min
🍽️ Yields: 4 servings

πŸ₯„ Ingredients

  • 500 g chicken gizzards and hearts (or hearts only)
  • 250 g chicken breast (or boneless chicken thighs)
  • 250 g chicken livers
  • 2 onions
  • 5 tsp Baharat spice
  • 1 tsp turmeric (level)
  • A walnut-sized piece of butter
  • 3 tbsp oil
  • Salt, to taste

πŸ‘©β€πŸ³ Instructions

  1. Prepare the Gizzards: If using gizzards, pre-boil them in salted boiling water for about 45 minutes until tender. Drain well. Cut gizzards into quarters and hearts in halves.
  2. Prep the Chicken: Cut chicken breast into bite-sized cubes; cut livers into 6 pieces each. Slice onions thinly into rounds or strips.
  3. Cook the Gizzards and Hearts: Heat a large grill pan with a little oil over medium-low heat. Add gizzards and hearts, sprinkle with salt, and cook gently for 8–10 minutes, stirring occasionally until browned and cooked through. Remove and set aside.
  4. Cook the Chicken Breast: Reheat the pan, add chicken breast cubes with salt, and cook for 3–4 minutes, stirring often, until partially cooked but still tender. Remove and set aside.
  5. Cook the Livers: Again, heat the pan and sautΓ© livers for 2–3 minutes until just cooked. Remove and set aside.
  6. Cook the Onions and Spices: Heat oil in the grill pan, add onions, 3 tsp Baharat, and 1/2 tsp turmeric. Cook on low heat for about 10 minutes until onions are soft and caramelized, with no raw taste.
  7. Combine Meat and Onions: Return all the cooked meats to the pan with the onions. Add remaining 2 tsp Baharat and 1/2 tsp turmeric. Stir well and cook on low heat for 5 more minutes to let flavors meld and caramelize further. Season with salt to taste.
  8. Finish with Butter: Stir in butter until melted, then remove from heat.
  9. Serve: Serve hot, wrapped in warm pita bread with crispy fries, pickles (cucumbers, peppers, hot peppers), and fresh tomatoes β€” just like a shawarma.

πŸ’‘ Tips

  • Pre-boiling gizzards ensures tenderness and easier cooking.
  • Adjust Baharat spice amount based on your spice preference.
  • Caramelizing onions slowly brings out the natural sweetness and depth of flavor.
  • Serve with fresh pita and pickles for an authentic Israeli street food experience.

πŸŽ‰ Perfect For

  • Flavorful Middle Eastern dinners
  • Sharing with friends and family
  • Introducing exotic spices like Baharat to your kitchen

πŸ“ Final Thoughts

Meurav Yerushalmi is a true celebration of Jerusalem’s vibrant street food culture, bringing together tender chicken parts and aromatic Baharat spices in a deliciously balanced dish. Whether for a special occasion or casual meal, this mixed grill is a flavorful way to explore the rich culinary traditions of Israel at home.