Friday, March 21, 2014

Chicken Liver Wrap (Tavuk Ciğer Dürüm)

Nutritious and quick to prepare! Those are the first things that come to my mind when I think of chicken liver. Due to the fact that liver is rich in iron levels, I try to incorporate them in the twins diet. In the summer when my twins started eating meats, I had them try liver and they actually liked it. After a long while, I tried it again and they really enjoyed them. However, they only eat it fresh and don’t like to eat it as leftover the next day. So I had plenty of chicken liver to cook with after taking out their portion which led me to make chicken liver dürüm (Turkish wrap) which was wrapped with Turkish lavaş bread that was purchased at a Turkish market. Of course, those packaged lavaş breads are nowhere near the freshly made lavaş breads made in Turkey, but we’ve got to work with what’s available. I actually would love to try to make lavaş bread one day. If I do, I will definitely share the recipe here. Even with the packaged lavaş bread, these turned out really delicious!

For the Liver Sauté:

1 lb fresh chicken liver

1 tsp red pepper flakes

1 tsp dried thyme (ground or crushed)

¼ cup olive oil

½ tsp cumin

1 tbsp chopped fresh parsley

¼ tsp ground black pepper

¾ tsp salt


For the Dürüm:

2 lavash breads (or any other flat bread)

Zerzevat (see recipe under previous post Chicken Shish Kebab (Tavuk Şiş Kebab) and Zerzavat (Onion Salad with Sumac and Parsley) ---cut the ingredients in half from the previously posted recipe, i.e. half onion)

Wash and drain the chicken livers. Dry with paper towel and cut each liver into four pieces.

Heat olive oil. Add the liver. Sprinkle with salt, red pepper flakes, cumin, thyme and black pepper. Stir well so that all the spices integrate into the liver. Cook for a few minutes stirring continuously or until the liver takes a dark brown color. Remove from heat and add the parsley. Give it another stir.
Heat the lavash bread in the oven for 1 minute or until warm and soft. Divide the liver into two servings and place on the breads. Add the onion salad and roll the bread keeping the liver and the onion salad tucked inside.

Enjoy with salad and plain, cold yogurt.

Wednesday, March 12, 2014

Walnut Spread with Red Pepper (Biberli Ceviz)

Besides the taste and the simplicity, the versatility of this dish encourages me to make it more often. As it is traditionally served as a spread on flat bread, it can also be served as a spread for sandwiches, wraps and crackers. It is a quick way of getting a healthy, filling and tasty dish. I actually had it with baked flounder and potatoes the next day which turned out really great. Biberli ceviz is made in the city of Antakya, Turkey (the region I am from) very frequently however we did not consume it much in our household. Only recently did I start making it mainly because I was in search of quick, delicious Turkish meals. This one is a keeper!

2 cups shelled walnuts

3 tbsp red pepper paste

1 tbsp tomato paste

1 tsp red pepper flakes

1 tsp cumin

2 cloves garlic

3 tbsp olive oil

2 tbsp pomegranate molasses

1 slice of wheat bread cut in small pieces (or white bread)

Dash of salt (adjust to your taste)

Place all the ingredients in a food processor and grind until a paste is attained. Serve on top of bread or crackers as an appetizer, side dish, a snack or as a spread for a sandwich.