Serving
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Chicken Gizzard & Heart Appetizer
Lebanon
- Bearsheart mi'leeyeh
Serves:
Effort:
Time:
DoAhead:  
4 app  
**
1-1/4 hr  
Yes
This fine, meaty appetizer from Lebanon is easy to make and satisfyingly flavorful. It goes well with Arak (see Note-4) and can be made a couple days in advance and refrigerated.




1
8
2
------
1/2
1/4
1/2
------
2
1/2
3
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#
oz
cl
---
t
t
t
---
T
c
T
---
Gizzards & Hearts (1)  
Onions
Garlic
-- Seasonings
Salt
Pepper, black
Mixed Spice (2)
----------
Ghee (3)
Water
Lemon Juice
-- Garnish
Parsley

Prep   -   (15 min)
  1. Cut GIZZARDS across the membrane (they are usually sold as two lumps connected by a membrane). Mix with HEARTS
  2. Chop ONIONS fine. Crush GARLIC and chop fine. Mix.
  3. Mix all Seasoning items.
  4. Squeeze LEMON JUICE.
Run   -   (1 hr)
  1. In a spacious sauté pan heat Ghee and fry Gizzard mix stirring until it has exuded as much liquid as it will. Add the additional 1/2 cup of water. Bring to a boil, cover and simmer until the Hearts and Gizzards are as soft as you want them - they should still have a little chew to them, but not too much.
  2. Uncover and boil down until the Gizzards are frying in the Ghee. Fry them, stirring often, until they are lightly browned.
  3. Stir in the Onion Mix and fry stirring until the onions are translucent but not browned.
  4. Stir in Seasoning mix until completely distributed, then stir in Lemon Juice. Fry stirring for a minute or so, then turn off heat.
  5. Serve warm or at room temperature.
NOTES:
  1. Chicken Gizzards & Hearts:   Of course you could use just one or the other if you wish to, or if availability is uneven.
  2. Mixed Spice:   This is a standard Lebanese spice mix. It's easy to make by our recipe on page Mixed Spices - Baharat. You could also use 7 Spice mix (on the same page), though that is more often used as a rub.
  3. Ghee:   This is the Indian name, because that is the name you'll normally find it by. It is also much used in the Near East and Anatolia as Sumneh (Lebanon), Samin Imfakis (Syria) and Süzme Yag (Turkey). It is thoroughly clarified butter, sold in any market that serves an Indian community - or you can make it yourself (both the foam on top and the lightly browned sediment at the bottom are carefully removed). Avoid "vegetable ghee" because much of it is trans fats. Of course you could use Olive Oil (Pure, not Virgin) but the flavor will be different.
  4. Arak:   This anise flavored high proof beverage is the national beverage of Lebanon - very similar to Turkish Raki and Greek Ouzo. It's not used just among the Christians (46% of the Lebanese population). Muslims are pretty casual about alcoholic beverages in Turkey, Lebanon and Egypt.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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