Chicken livers in za’atar and parmesan crumbs with yoghurt–tarragon–cucumber salad

Chicken livers in za’atar and parmesan crumbs with yoghurt–tarragon–cucumber salad

By
From
Saha
Serves
8
Photographer
Matt Harvey

Ingredients

Quantity Ingredient
1kg chicken livers, cleaned of sinews
milk
pepper
150g plain flour
2 eggs, lightly beaten with a little water
60ml olive oil
salt
Yoghurt–tarragon–cucumber salad

Za’atar and parmesan crumb mix

Quantity Ingredient
200g dried breadcrumbs
100g parmesan, finely grated
3 teaspoons za’atar
1 teaspoon ground sumac
30ml extra-virgin olive oil
1/2 lemon, zested

Method

  1. Chicken livers can often be a bit stinky. Soaking them in milk helps to clean and freshen them up a bit. Put the chicken livers in a bowl, cover with milk and refrigerate for a couple of hours. Tip them into a colander and rinse in cold water. Gently pat them dry.
  2. Prepare the crumb mix by combining all the ingredients. Set up your little production line of a shallow dish of flour, a dish of the egg wash and a third dish of the crumb mix. Season the livers lightly with a few grinds of pepper, then dip them into the flour, egg and crumbs.
  3. Heat the oil in a frying pan and fry the chicken livers until golden brown. They should be cooked medium–rare: test by giving them a bit of a squeeze – they should give to the touch.
  4. Serve them hot from the pan with a sprinkling of salt and the Yoghurt–Tarragon–Cucumber Salad.
Tags:
Saha
Malouf
Lucy
Greg
Lebanon
Lebanese
Syria
Syrian
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