Pan-fried chicken liver with grapes on griddle bread

Name: Pan-fried chicken liver with grapes on griddle bread
Yield: Dinner for 4
Cuisine: Turkish
Ingredients: ½ bunch of fresh black grapes, washed and halved (about 160g); 1 tsp salt; 1 tbsp olive oil; ¼ – ½ tsp chilli flakes (depending on your preference); 1 tbsp balsamic or Corinthian wine vinegar; ½ tsp salt; ½ tsp freshly ground black pepper; a handful of parsley leaves, picked whole; 200 g black grapes, washed and halved; a knob of butter (about 25g); 1 tbsp white wine vinegar; 2 tbsp olive oil; 2 tbsp sugar; 1 cinnamon stick; 160 g pekmez grape syrup or home-made grape sauce (see below); 1 tsp sumac; 800 g fresh chicken livers; ½ tsp ground cumin; 4 ashtanur griddle breads; 2 large onions, peeled; 2 bay leaves

Preparation info

Dinner for
4

Difficulty
Easy

Appears in

Honey & Co

By Itamar Srulovich and Sarit Packer

Published 2014

About

Don’t be liver-phobic, as this is one of the tastiest dishes in this book, and even in the fanciest butcher’s the finest livers are very cheap to buy. We use a Turkish grape molasses called pekmez in this recipe. If you can’t find it, I have provided a recipe to make your own grape sauce.

Ingredients

4 ashtanur griddle breads

Asia
Turkey
Israel
Dinner
Mediterranean

Method

Preheat the oven to 200°C/180°C fan/gas mark 6.

Slice the onions into rings about as thick as your little finger. Set them on a small roasting tray, add the salt, olive oil, vinegar and bay leaves and toss around to coat. Cover the tray with aluminium foil and place in the oven