Bulgur with Chicken Livers and Currants

Name: Bulgur with Chicken Livers and Currants (Omathies)
Cuisine: Greek
Ingredients: 3 tablespoons chopped fresh dill; Salt; ½ teaspoon ground cumin; freshly ground black pepper; 2 tablespoons unsalted butter (optional); Grated zest of 1 orange; 1 cup Zante currants; 1 cup slivered almonds; 4–4½ cups Chicken Stock, heated; 1 teaspoon Aleppo pepper or pinch of crushed red pepper flakes; 2 cups coarse bulgur (see Sources); 1 cup sweet red wine, such as Mavrodaphne or sweet Marsala; 1 teaspoon Aleppo pepper or pinch of crushed red pepper flakes; 1 cup sweet red wine, such as Mavrodaphne or sweet Marsala; 1 cup sweet red wine, such as Mavrodaphne or sweet Marsala; 1½ cups chopped onions; ⅔ pound chicken livers, finely diced; ¼ cup olive oil

Omathies

Preparation info

Makes
4 to 6
servings

Difficulty
Medium

Appears in

The Foods of the Greek Islands

By Aglaia Kremezi

Published 2000

About

CHOPPED chicken livers, onions and sweet red wine flavor this unusual, easy bulgur pilaf. Cumin, orange peel and dill give the dish an exquisite fragrance.

According to an old Cretan recipe, from which this one is derived, chopped pork liver mixed with bulgur and all the other ingredients made the stuffing for a thick sausage that was eaten at Christmas.

Serve as a main course with a green salad or a vegetable side dish, such as Stewed Mixed Gr

Ingredients

Europe
Greece
Main course
Gluten-free
Christmas

Ingredients

Method