Mixed Meat in Jerusalem Style – Meurav Yerushalmi

I love chicken giblets, it’s all from childhood: soups, pate and pies, crepes or zrazy filling. They’re beautiful just stewed in sour cream sauce. I have plans to make and write recipe of Soviet liver cake. Here is spicy mixed chicken breast meat and giblets recipe from my Israel friend, it’s looks a little like recipe from Saveur, but my friend uses other spice mix and cook all together. Turkey meat and giblets can be used too.


Yield: 4 servings

1/2 lb. chicken breasts, cut into chunks
1/2 lb. chicken hearts, rinsed
1/2 lb. chicken livers, rinsed and quartered
1 medium red onion
1 tbsp. olive oil

Spice mix:
2 tsp. turmeric
1 tsp. cumin
1 tsp. paprika
1/2 tsp. cardamom
1 tsp. black pepper

Combine turmeric, cumin, paprika, cardamom and black pepper; set aside.

Heat cast-iron skillet over medium-high heat with olive oil. Add onion and sauté until lightly brown, about 1-2 minutes, add chicken hearts, cook 2-3 minutes, stirring. Add chicken breast and spice mix, cook 3-4 minutes more. Add chicken liver and cook 3 minutes, until done. Add salt to taste.

Serve hot on top of Israel couscous or fill the pitas.

1 serving is about 255 calories

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