Jerusalem Mixed Grill

👨‍🍳 Method

To assemble

1. 1
   Heat the olive oil in a heavy pan over medium heat.

   ⚙ Pan-fryingStoveFrying pan
2. 2
   Add the onion and fry for 15 minutes, stirring, until the onion is soft and deep golden.

   ⚙ Adding to the hot fat and fryingStove

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
3. 3
   Add the garlic and fry about 30 seconds to 1 minute, just until fragrant. Don't let the garlic brown.

   ⚙ Adding to the hot fat and fryingStove

   💡Garlic burns quickly and turns bitter. Add it only after the onion has softened, over medium heat, and add the next ingredient as soon as it smells fragrant.
4. 4
   Ahead of time, clean the livers, pat dry with paper towels and halve each one.

   KnifeCutting boardPaper towels
5. 5
   Add the chicken and fry 3 minutes on each side.

   ⚙ Adding to the hot fat and fryingStove
6. 6
   Add slice the liver over high heat and fry 1–2 minutes per side. Don't overcook: the liver should stay pink inside.

   ⚙ Adding to the hot fat and fryingStove

   💡Liver is fried fast over high heat: it browns outside and stays pink and tender inside. One more minute in the pan and it turns hard and grainy.
7. 7
   Sprinkle the cumin, turmeric, cinnamon, paprika, salt and black pepper over the liver and stir. Drizzle the lemon juice on top.
8. 8
   Serve immediately with the chopped cilantro and with warm pita.