Jerusalem Mix

Ingredients

• Chicken hearts 20 oz
• Chicken gizzards 20 oz
• "Petelinka Thigh Fillet" 2 pieces
• Onion 25 oz
• Garlic 3 cloves
• Ground coriander 1 tablespoon
• Sumac to taste
• Ground Cumin 1 tablespoon
• Paprika 1 tablespoon
• Turmeric ½ spoons
• Mild Chili Spice to taste
• Salt to taste
• Vegetable Oil to taste

Step-by-Step Guide

Step 1

Prepare all the ingredients.

Step 2

Prepare the hearts by trimming off any fat and blood clots.

Step 3

Cut the gizzards in half, removing any excess fat and parts that are stained with bile, which are green or yellow in color.

Step 4

Cut the thigh fillet into small pieces, trimming off any tough joints.

Step 5

Thoroughly rinse the offal under running water.

Step 6

Add the offal to boiling water, skim off the foam, add a small onion, and simmer for 40 minutes. At the end of cooking, drain the water.

Step 7

Slice the remaining onion into half-moons about 5 mm thick.

Step 8

In a large skillet, heat vegetable oil and sauté the onion for 3–4 minutes, until softened.

Step 9

Add the thigh pieces and fry until partially cooked, about 4 minutes.

Step 10

Finely chop the garlic and add it to the skillet.

Step 11

Add the cooked giblets and stir.

Step 12

Add all the spices and salt, stir well, taste, and add more salt or spices if needed.

Step 13

Reduce the heat and simmer for 15 minutes.

Step 14

Serve the Jerusalem mixture hot.