by Sharon Lebewohl
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!
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.
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.
Continue cooking the syrup until it reaches molasses consistency.The bottled product is readily available in Middle Eastern food markets.