Serves 4

• 1 lb chicken livers, broiled*
• 3 large onions, chopped fine
• 1 cup or so white wine
• 2 tablespoons pomegranate molasses (see note)
• 1 tablespoon hot Aleppo pepper (can substitute smoked paprika or leave out)
• salt, pepper
• up to 1 cup schmaltz
• olive oil as needed
• 1/2 cup chopped parsley
• pita bread or crackers

 

Caramelize the Onions

Heat some olive oil and caramelize the onions by frying them for a long time (about 45 minutes) on very slow heat, adding a dash of sugar if you want to speed the process.  (This step can be done ahead.)

 

Cook the Liver

Heat some oil and fry the spices to release the oils. When the spices become fragrant, after a minute or two, add the liver. It is important not to overcook them or get them hard. Add the caramelized onions, the pomegranate molasses, stir it all up; pour some wine in the skillet, boil it 3 or 4 minutes. Set aside to cool a couple of minutes.

 

Prepare the Puree

Pour the livers with the onions and all the liquid in the pan into a food processor; add about 1/2 cup of shmaltz and process for a couple of minutes. If you see that it is not very smooth, add more.  Pour into a large ramequin and cover with plastic and store in the fridge overnight.

 

To serve

Serve the next day with toasted pita crackers, made by toasting pita bread in a 300F oven for 15 minutes and breaking the pieces apart by hand.

 

Note:  Bottled pomegranate molasses is readily available in Middle Eastern food markets, but if you like to make your own: reduce pomegranate juice in a heavy-gauged saucepan until it is a thick maple-syrup consistency.  You’ll end up with a unique, intense flavoring for any number of vegetable and meat stews.  Continue cooking the syrup until it reaches molasses consistency.  

 

Grow & Behold livers must be kashered before use in this and other recipes.  Here’s how to do it!