After our lovely Lebanese meal in Cyprus , we thought wed try and cobble together a version of the dish we had there. Its was a caramelised, savoury and fragrant yummyness and we think we've nearly got it. We served it with a simple salad of beets, rocket, and cucumber , all dressed with a slug of olive oil , garlic salt & lemon juice.
Here's a rough idea of the recipe , its been merged from several different recipes we've found :
Half a tub of chicken livers
Finely chopped shallots
tsp ground all spice
tsp ground coriander
tsp ground cumin
2-3 crushed garlic cloves
Juice of a lemon
1/2 glass red or white wine
American long grain rice serve boiled
Fry the shallots in the oil , keep the heat low and do this slow so as not to crisp or brown them. You want them soft and opaque.
Add the livers
and start to brown
add in all the spices and cook through until you can smell all the aromas warming and they are cooked through. You want a nice crust to form on the livers.
add the garlic , lemon and season.
add in the wine and start to reduce down , so as to cook off the alcohol . You want it to caramelise again and get a little stickier.
good stuff !!!!