Oded Oren’s Jerusalem mix grill with tahini and amba
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This dish uses amba, a condiment made with fenugreek and mango that can be found in Middle Eastern shops and delis.
Serves: 4
Takes: 40 mins, plus a few hours marinating
INGREDIENTS
200g boneless and skinless chicken thighs, cut into 1cm cubes
200g duck (or chicken) hearts, halved and excess fat and blood removed
100g chicken liver, cleaned, trimmed to remove connective tissues and cut into 1cm cubes
1 tsp ground turmeric
1 tbsp sweet paprika
2.5 tsp ground cumin
vegetable oil, for frying
2 medium onions, cut into 2mm-thick slices
1 tsp sea salt
To serve
4 pita breads
12 tbsp tahini
4 tbsp amba
METHOD
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Combine all the meat and offal in a mixing bowl, add the ground spices and mix well. Store in the fridge for a minimum of 4 hrs, or overnight.
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Take the meat out of the refrigerator a couple of hours before cooking. Heat a flat cast-iron griddle pan over a high heat until it smokes, then add a drizzle of vegetable oil followed by the sliced onions. Cook the onions for 3-5 mins until golden brown, transfer to a plate and heat the pan again until smoking. Add some oil, followed by some of the meat and offal, and spread it out evenly (do not try to cook all the meat at once — it’s essential that the meat is cooked evenly in a single layer). Cook the meat for 6-7 mins until the chicken thigh is no longer pink and all the meat is cooked through. Season with the salt and then add the onions.
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Cut open the edge of a pita to create a pocket, fill with 2 tbsp of tahini and fill with some of the meats. Add 1 tbsp of the tahini on top and 1 tbsp of the amba.