Levantine cuisine · Meat & Kebab

Sawda Dajaj bi Debs Rumman

Chicken liver glazed in a hot pan with garlic, pomegranate molasses and cilantro.

Ingredients · for 4 servings

• 600 g chicken liver
• 6 cloves garlic
• 3 tbsp pomegranate molasses
• 1 bunch fresh cilantro
• 1 tsp baharat
• 1 lemon
• 4 tbsp olive oil
• 1 red onion
• 1 flatbread (for serving)
• Salt, pepper

Instructions

1. Clean the chicken liver, trim off sinews and green spots, cut into equal-sized pieces and pat very thoroughly dry – only dry liver will brown.
2. Cut the garlic into thin slices, coarsely chop the cilantro and shave the red onion into fine rings.
3. Heat olive oil in a large pan until very hot and fry the liver in two batches for 2 min. per side, until browned outside and still pink inside; season with salt and pepper and remove.
4. Reduce the heat, toast garlic and baharat in the frying fat for 30 sec. until the garlic is light golden – it must not turn dark.
5. Deglaze with the pomegranate molasses and the juice of half a lemon, reduce for 1–2 min. until the sauce is syrupy, and briefly toss the liver in it.
6. Sprinkle with cilantro and onion rings, drizzle with the remaining lemon and serve immediately with flatbread as a warm mezze.