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.
Enjoy with salad and plain, cold yogurt.