by Sharon Lebewohl
Serves 4
1 lb chicken livers , already broiled
3 large onions, chopped fine
1 cup or so white wine
2 tablespoons pomegranate molasses
1 tablespoon hot Aleppo pepper or substitute smoked paprika or nothing!
salt, pepper
up to 1 cup schmaltz
olive oil as needed
1/2 cup chopped parsley
pita bread or crackers
(This step can be done ahead.) Heat some olive oil and caramelize the onions by frying them for a long time (about 45 minutes) on very slow heat, adding a dash of sugar if you want to speed the process.
Heat some oil and fry the spices to release the oils. When the spices become fragrant, after a minute or two, add the liver. It is important not to overcook them or get them hard. Add the caramelized onions, the pomegranate molasses, stir it all up; pour some wine in the skillet, boil it 3 or 4 minutes. Set aside to cool a couple of minutes.
Pour the livers with the onions and all the liquid in the pan into a food processor; add about 1/2 cup of shmaltz and process for a couple of minutes. If you see that it is not very smooth, add more.
Pour into a large ramequin and cover with plastic and store in the fridge overnight. Serve the next day with toasted pita crackers, made by toasting pita bread in a 300F oven for 15 minutes and breaking the pieces apart by hand.
Pomegranate Syrup
Boil pomegranite juice down in a heavy-gauged saucepan until it is a thick maple-syrup consistency and you’ll end up with a unique, intense flavoring for any number of vegetable and meat stews.
Pomegranate Molasses
Continue cooking the syrup until it reaches molasses consistency.The bottled product is readily available in Middle Eastern food markets.
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