Meorav Yerushalmi

Ingredients

• 300 g Chicken Liver
• 250 g Chicken Hearts
• 1 pcs Onion
• 3 pcs Garlic
• 8 tbsp Parsley
• 1 pcs Lemon
• 3 tbsp Olive Oil
• 1 tsp Ground Cumin
• 1 tsp Ground Coriander
• 0.25 tsp Ground Turmeric
• 1 tsp Paprika
• 0.75 tsp Black Pepper
• 1.5 tsp Kosher Salt
• 2 pcs Pita Bread

Method

1. Trim any tough bits from {chicken_liver} and {chicken_hearts}, pat them very dry so they sear instead of steam, then season all over with {kosher_salt} and {black_pepper}.
2. Thinly slice {onion}, mince {garlic}, chop {parsley}, and cut {lemon} so it is ready for a bright finish at the end.
3. Heat {olive_oil} on a large cast-iron skillet or wide sauté pan over medium heat. Add {onion}, season lightly with {kosher_salt}, and cook, stirring often, until deeply golden and sweet-smelling. Add {garlic} and cook until fragrant.
4. Lower to medium-low heat, add {ground_cumin}, {ground_coriander}, {ground_turmeric}, and {paprika} to the onion mixture, and stir until the oil is rusty and the spices smell warm and nutty.
5. Raise to medium-high heat, push the onion mixture to the edges, and add {chicken_hearts} and {chicken_liver} in a single layer without crowding. Sear until browned at the edges and just cooked through, then fold back through the spiced onions and taste for more {kosher_salt} and {black_pepper}.
6. Warm {pita_bread} in a dry skillet or hot oven until soft and pliable with a few toasted spots.
7. Take the pan off the heat, shower over {parsley}, squeeze over {lemon}, and drizzle with a little {olive_oil} for shine. Serve immediately, with {pita_bread} alongside if using.