Because it's Yom Yerushalayim! Or Jerusalem Day. It's the 44th anniversary of the day Jerusalem, our capital, the holiest city in the world was liberated and united. It is a day of joy and pride for us. I'd like to remind everyone that in 1967, Jews were denied access to our holy sites, then under Jordanian rule. Jerusalem was liberated after Israel fought a defensive and decisive six-day war. Yes, we were defending ourselves. Had it not been for Arab aggression, parts of Jerusalem might still be under Jordanian rule. (Gee, I wonder how the Jordanians would feel about handing it over to the Palestinians would that be the case).
Under Israeli rule Arabs and Christians have access to their holy places. The Palestinians want Jerusalem in any kind of peace deal they may negotiate with us.
Do you think we'd be given access to those places should such a scenario take place?
In any case, Happy Jerusalem Day to all. In honor of the day, I'm posting a recipe for Meurav Yerushalmi , or Jerusalem mixed grill. It's yummy, but you should know I skip the livers,hearts, spleens and kidneys in the recipe. And some of the spices. Which basically leaves chicken and onions.
The traditional “Jerusalem mixture” is a medley of local meats and spices served mainly in market eateries. This version comes from Sherry Ansky, author, Eating in Jerusalem and The Food of Israel.
Chicken breast, liver, spleen, and heart (small morsels)
Beef kidney (small morsels)
Whole egg yolk (optional)
Grilled chopped onion
Mix meat and egg ingredients. Season with spices, grilled onion, and garlic.
Heat an open grill plate or skillet. Place the mixture over the heat and sear, then lower the heat until the pieces cook on the inside. When cooked thoroughly, briefly increase to maximum heat before removing from grill.
Stuff in pita bread and serve immediately.
The Stuff That Lasts, Part Deux
3 years ago