Kibed Makli
Kibed Makli is fried chicken livers with onions. This dish is a particular family favourite! For extra spice you can also add one or more chopped green chillies when cooking the liver.
1lb (½ kg) chicken liver
4 large onions, sliced
1/2 tsp salt
1/2 tsp ground paprika (optional)
1/2 tsp ground black pepper
olive oil
2 pitta bread, cut into narrow slices
humus
4 medium chopped tomatoes
Trim the liver and chop into cubes. Fry the sliced onions in olive oil, on high heat, until transparent. Add the chopped liver and pepper (and optional paprika) and continue to fry at high heat for 10 minutes, stirring frequently, until liver is golden brown. Add salt to season. Warm the sliced pitta bread in grill.
Serve with pitta and humus on the side. I also serve the chopped tomatoes with the kibed but this is optional.
[ Posted on April 20, 2009 at 6:15PM ]