Ingredients:

300 g of chicken hearts; 300 g of chicken livers; 300 g of chicken spleens; 1/2 pound lamb meat (cut into small pieces); 1/4 cups of olive oil; 2 onions (chopped); 4 cloves of garlic (minced); 1 tsp of black pepper; 1 tsp of cumin; 1 tsp of turmeric; 1 tsp of ground coriander; salt to taste; 4 pitas; and condiments: tahini sauce, pickles or hot sauce.

Instructions:

• In a wide clay pot, using the olive oil sauté the onions and garlic until they are soft and beginning to brown. Then add the chicken hearts, spleens and livers to the pan along with the lamb and cook the mixture for about 20 min in Area E and at 170-190^oC until the meats are browned on all sides.
• Season the meat with the black pepper, cumin, turmeric, coriander and salt, and continue to cook for 10 min until the spices are well-distributed and fragrant.
• Flatbread or pita with Za’atar* can be a great choice in serving this dish.
• To serve, stuff the cooked meats into the freshly cooked Za’atar pitas and top with tahini sauce, pickles, and hot sauce to taste.

Hints and Comments

• This dish is a true taste of Israeli street food!
• * Za’atar is a traditional Middle Eastern and Mediterranean spice mix. Its ingredients are given later in the Lebanese dish, Manakish. This mixture is sprinkled on hummus or yogurt, or is used as a spice rub for meat and vegetables.
• Another Israeli dish that could be cooked in a wood-fired oven is Shakshuka which is highly similar to Menemen dish in Türkiye. The table given below provides a comparison of these dishes that can be cooked in a shallow clay pot, kiremit.

Comparison of Shakshuka and Menemen.