Time is almost coming for me to live and go back home. Next week actually! You would expect I would be thrilled and, don't get me wrong, I am, but there are mixed feelings... Kostas is staying behind for one more month till we meet in Greece, Tony will be boarding at a kennel so I won't get to see him for two months and...I'm gonna miss the sucker. Then I go home and in the beginning everything is perfect, but then as time passes you come more and more closer to the departure date and that really sucks! You go back home, and once you are used to it you have to get ready to leave again. Ugh...the life of an expat... We get to enjoy at least that though, because I know many people who have not been home to their families in years so I better not complain.
So let's get on with our cooking. Kostas is at work and I will be making a dish that is commonly eaten here as a hot appetizer. It is served in Lebanese restaurants, and I am writing hot appetizer because Lebanese menus have this distinction of hot and cold meze. The dish is chicken livers that are pan fried and glazed with a pomegranate reduction sauce. I will be making this dish with a little Greek twist. First, I will be adding chicken hearts together with the chicken livers. I used to love chicken hearts as a kid, unfortunately though when my mom would cook chicken there would be only one and you could never find them sold individually. But here....oh yeah you can find them! Weird thing is you can never find them inside the chicken though. When you buy a chicken it never comes with the liver and the heart. So weird...for me at least. I am lost in my thoughts. Back to our subject. Second, instead of adding a pomegranate reduction I will be adding petimezi. We have used this before in one of our dishes. Actually, Kostas used it in making the pork ribs with petimezi dip. That was delicious as well! The petimezi will give the dish a sweetness while the lemon this so much needed sourness that will make you wanna lick your fingers! Serve it with a glass of red wine! Very delicious!
Kali Oreksi
Dia, Kostas, and Tony
So let's get on with our cooking. Kostas is at work and I will be making a dish that is commonly eaten here as a hot appetizer. It is served in Lebanese restaurants, and I am writing hot appetizer because Lebanese menus have this distinction of hot and cold meze. The dish is chicken livers that are pan fried and glazed with a pomegranate reduction sauce. I will be making this dish with a little Greek twist. First, I will be adding chicken hearts together with the chicken livers. I used to love chicken hearts as a kid, unfortunately though when my mom would cook chicken there would be only one and you could never find them sold individually. But here....oh yeah you can find them! Weird thing is you can never find them inside the chicken though. When you buy a chicken it never comes with the liver and the heart. So weird...for me at least. I am lost in my thoughts. Back to our subject. Second, instead of adding a pomegranate reduction I will be adding petimezi. We have used this before in one of our dishes. Actually, Kostas used it in making the pork ribs with petimezi dip. That was delicious as well! The petimezi will give the dish a sweetness while the lemon this so much needed sourness that will make you wanna lick your fingers! Serve it with a glass of red wine! Very delicious!
Kali Oreksi
Dia, Kostas, and Tony
Chicken hearts & livers with petimezi
Ingredients for 4 people:
- 500g chicken hearts
- 500g chicken livers
- 75g onions
- 55ml extra virgin olive oil
- 75ml lemon juice
- 55ml petimezi
- 1/2 tsp + 1/4 tsp salt
- 1/4 tsp + 1/4 tsp pepper
- 1/2 tsp chilli flakes
