The chicken liver Lebanese recipe, or Lebanese liver salad as it is sometimes called. It’s also known as schmaltz, schmalz, schmalzlikker, schmaltz drek or schmaltz pus.
It comes from the Yiddish word for lard, schmalz. It is either rendered in goose fat or in vegetable oil.
Lebanese chicken liver pate is one of the most well-loved food dishes in the region. This chicken liver pate originated in Lebanon and is a rich, creamy mainstay of Lebanese cuisine.
It is often used as a spread for bread or as stuffing for a chicken or turkey sandwich and is considered to be healthy or high in healthful fats.
How To Make Chicken Liver Lebanese Recipe
- Mix together all the ingredients EXCEPT the lemon juice and marinate in the ‘fridge for 30 minutes.
- Fry the mixture on medium-high heat for about 5 minutes until all traces of pink have gone.
- Stir in the lemon juice and continue to cook for 30 seconds, then serve.
Chicken Liver Lebanese Recipe
This is a meze-style dish which is huge on flavour. Even though I’m not a big fan of liver I always look out for this if I’m in a Middle-Eastern restaurant!
Ingredients
- 400 g 14 oz chicken livers, chopped
- 5 tbsp olive oil
- 1½ tsp salt
- 1 tsp mint
- 3-4 tsp garlic cloves crushed
- 1 tsp Juice of 1 lemon
- 1 v Chopped parsley to garnish
Instructions
- Place your chicken liver inside a medium size bowl and add all the other ingredients except the lemon juice; mix well and let it marinate in the fridge for about 30 minutes.
- In a skillet, fry the marinated liver for about 10-15 minutes on medium-high heat. Make sure you don’t overcook it, liver has to be soft and juicy but not pink.
- Stir in the lemon juice and continue to cook for 30 seconds, then serve.
Notes
Sprinkle with parsley and serve chicken liver Lebanese recipe food with a flatbread such as lavash or flour tortillas. Even sliced white bread is good to soak up the juices
