🇮🇱 IsraelCatalog recipe · Jerusalem
Chicken thigh and liver charred hard and fast with onion, turmeric and cumin, piled into pita with tahini — the smoky griddle food of Jerusalem's Machane Yehuda market.
For 4 servings.
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Toss the chicken thigh and liver pieces with turmeric, cumin, paprika, salt and pepper.
Heat the oil in a wide, heavy pan until just smoking, then fry the sliced onion until softened and starting to catch color, about 5 minutes.
Push the onion to the side, add the seasoned meat in a single layer, and fry hard without stirring for 2 minutes so it chars.
💡 A hot, undisturbed pan is what gives meorav its char — stirring too soon steams the meat instead.
Add the garlic, then keep frying and tossing until the chicken is cooked through and the liver is just firm, 6-8 minutes more.
Whisk the tahini with lemon juice and enough water to make a pourable sauce.
Warm the pita, pile in the grilled meat and onions, drizzle with tahini sauce, and scatter parsley over the top.
Meorav Yerushalmi was invented in the 1970s by grill cooks near Machane Yehuda market who wanted to use the cheap offcuts and organ meats butchers had left over at day's end. It is fried hard on a flat griddle in a cloud of onion, turmeric and cumin until everything chars at the edges, then stuffed into pita. Restaurants still argue over the exact ratio of liver, heart and spleen, but a home version leans on liver and thigh meat, which stay close to the original smoky, offal-rich flavor.
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