Sufra Dayma:

Tangy Chicken Livers

By Moushira Abdel-Malek

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Ingredients:

500 gms chicken livers (trimmed)

3 shallots (tiny onions), chopped

Fresh sage leaves

1/4 cup sour cream

1 tbsp vinegar

1 tbsp lemon juice

2 tsp oil

15 gms butter

Salt + pepper + grated nutmeg

Method:

Heat butter and oil in a large frying pan. Sauté shallots for two minutes. Transfer to a plate using a slotted spoon. Add livers to same pan. Cook over medium heat, uncovered, stirring occasionally. Add seasonings. Transfer livers to the plate with shallots. Add vinegar and lemon juice to pan. Deglaze by cooking over high heat, stirring up any brown pieces. Blend in sour cream and boil for one minute. Return livers and shallots to pan and re-heat for a minute. Serve with bread and tehina dip.