Middle Eastern · Dinner
Spiced Chicken Livers Flatbread
Chicken livers seared quickly in butter with cumin, allspice and cinnamon, deglazed with lemon juice and pomegranate molasses, then piled onto warm flatbread with tahini-yogurt sauce, red onion and parsley. A Levantine street-food style dish balancing iron-rich offal against bright acidity and warm spice.
$4
12 minsPrep
10 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
552Calories
33.4gProtein
29.8gFat
34.5gCarbs
6.4gSugar
3.9gFiber
978mgSodium
760mgChol
11.4gSat Fat
610mgPotassium
140mgCalcium
13.8mgIron
19.5mcgVitamin B12
9mgVitamin C
Goes well with
Riesling
local
Ayran
international
high-iron
spice-route
thirty-min-meals
Instructions
1
Prep
Trim connective tissue from chicken livers, halve each lobe, and pat dry with paper towel.
2
Sear
Melt butter in skillet over medium-high heat, add livers in single layer, sear 2 minutes per side until browned outside but springy inside.
3
Bloom
Sprinkle cumin, allspice, cinnamon, black pepper, and salt over livers and toss over medium heat for 30 seconds until fragrant.
4
Deglaze
Pour lemon juice and pomegranate molasses into skillet, scrape base over medium heat for 30 seconds until livers are glossy-coated.
5
Mix
Whisk yogurt, tahini, remaining lemon juice, minced garlic, and water until smooth and ribboning.
6
Plate
Spread tahini-yogurt sauce on pita, pile livers on top, scatter sliced red onion, parsley, and sumac, then fold or roll.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g chicken livers
- 2 tbsp2 tbsp butter
- 1 tsp1 tsp ground cumin
- 1/2 tsp1/2 tsp allspice
- 1/4 tsp1/4 tsp ground cinnamon
- 1/2 tsp1/2 tsp black pepper
- 1/2 tsp1/2 tsp salt
- 4 tbsp4 tbsp lemon juice
- 2 tsp2 tsp pomegranate molasses
- 22 pita (about 60g)
- 4 tbsp4 tbsp plain yogurt
- 2 tbsp2 tbsp tahini
- 22 small garlic clove
- 4 tbsp4 tbsp red onion
- 2 tbsp2 tbsp fresh parsley
- 2 tsp2 tsp sumac
