Meorav Yerushalmi (Jerusalem Mixed Grill) — Charred Spiced Meat and Hearts

Ingredients

Contains gluten, sesame. Cooking for an allergy? Check the label on every packet you use — brands differ, and we can only tell you what the recipe calls for.

Method

1. 1

   Whisk the baharat spice mix: combine paprika, cumin, coriander, black pepper and cinnamon in a small bowl.

2. 2

   Trim visible sinew from the lamb and cut the lamb into 1/2-inch pieces; trim and halve chicken hearts. Pat all meat dry with paper towels.

3. 3

   Place lamb and hearts in a large bowl, add 1 tablespoon olive oil, the minced garlic, 1 teaspoon salt, 1/2 teaspoon black pepper and the spice mix; toss until evenly coated.

4. 4

   Let the seasoned meat sit at room temperature to rest and take on the spices.

   15 minutes is enough to loosen the flavors and help the meat brown quickly on the grill.

   15 min
5. 5

   While the meat rests, make the tahini sauce: in a small bowl whisk together tahini, lemon juice, crushed garlic, salt and cold water until smooth and pourable; adjust water and lemon to taste.

6. 6

   Heat a heavy cast-iron griddle, grill pan or a flat-top over high heat until smoking hot (about 5 minutes); if using a charcoal grill, put a heavy cast-iron pan on the grate and preheat.

   A very hot surface gives the meat a quick sear and the characteristic charred bits.

   5 min
7. 7

   Drizzle the hot surface with the remaining 1 tablespoon olive oil and scatter the sliced onion in an even layer.

8. 8

   Add the meat in a single layer (work in batches if necessary) and sear without moving for 2–3 minutes to develop a crust, then stir or flip pieces and continue cooking until nicely charred and cooked through, 4–6 more minutes.

   Don't overcrowd the pan — crowded meat steams instead of chars.

   8 min
9. 9

   Transfer cooked meat and onions to a platter and let rest 5 minutes.

   5 min
10. 10

    Briefly warm the pitas on the hot griddle, 30–60 seconds per side, until pliable and slightly charred.

    2 min
11. 11

    To serve: spread a spoonful of tahini on each pita, pile on the mixed grill, sprinkle with chopped parsley and sumac, add pickles if using, squeeze lemon over and drizzle pomegranate molasses if desired.