Preheat oven to 500°F / 260°C.1. In a bowl, add flour, yeast, brown sugar and salt. Mix.

Make a well in the middle of the flour and add warm water and oil. Mix until all the ingredients are combined well.

Use your hands to form the dough and knead for 5 minutes.

Place the dough in a clean bowl and cover in plastic wrap or a towel.   Leave to rise in a warm area for 1 hour or until doubled in size.

Separate dough into 8 equal pieces and form each piece into a ball.  Flatten out with a rolling pin into a circle. Place on a sheet pan in hot oven.  Bake for 5-7 mins (until lightly golden).

In a jar or bowl, mix together the cinnamon, turmeric, cardamom, paprika, black pepper, ground cloves, ground chili powder, ground coriander, curry powder, minced garlic, sumac and kosher salt.  

Add olive oil to a frying pan on medium heat.  Add 1 tablespoon of the pre-mixed spices and stir.  Add onion, chicken hearts and chicken thighs and stir. Make sure the chicken is cooked thoroughly, which will take about 10 minutes.

Add the koshered chicken livers and cook for a few more minutes, until hot. (Koshered chicken livers are pre-cooked).  

Slice off the top of the pita and open the pocket.  Spread a spoonful of tahini inside followed by plenty of mixed grill and topped with parsley. Enjoy.

*Click here to learn about kashering liver and hearts