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)
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.
Labels: Chicken Dishes
