Serves 1
Directions
- 1Boil the cleaned chicken gizzards for two intervals and drain the water.
- 2In a pot, add oil, flavorings, and a piece of ginger.
- 3Sauté the boiled gizzards with the ingredients.
- 4Cover with water and cook in a pressure cooker for 50 minutes.
- 5Remove any flavorings floating on top.
- 6In a pan, sauté garlic, homemade harissa, and pepper paste.
- 7Add the cooked gizzards.
- 8Season with salt, pepper, garlic powder, and onion powder to taste.
- 9Cover and let it simmer until slightly browned.
- 10Add a couple of ladles of broth from the gizzards.
- 11Cover and let simmer until the browned layer is scraped off.
- 12To prepare the yogurt drink, combine sheep yogurt, whey, salt to taste, and water in a blender.
- 13Serve with ice.
- 14Serve the chicken gizzards with vegetables or tabbouleh.
- 15Garnish with parsley.
Ingredients
- 600 grams chicken gizzards
- oil
- flavorings
- piece of ginger
- water
- ghee
- 2 heads garlic
- 1 large spoonful homemade harissa
- 3 tablespoons pepper paste
- to taste salt
- to taste pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 ladles broth
- 5 tablespoons sheep yogurt
- whey
- to taste salt
- 4 cups water
Equipment
potpressure cookerpanblender
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