Chicken livers with pomegranate molasses (Sawda djej)

1. Trim the chicken livers (remove membranes and veins), halve and pat dry with kitchen paper.

2. Heat the olive oil in a large frying pan over high heat and fry the livers in a single layer without stirring for 2 minutes.

3. Turn them, add the crushed garlic and fry for 1-2 more minutes (they should stay pink inside).

4. Pour in the pomegranate molasses and lemon juice and toss for half a minute until the livers are coated.

5. Season with salt and pepper and take off the heat.

6. Transfer to a plate, sprinkle with finely chopped parsley and serve with pita to dip in the juices.

Tip: Sawda djej is a quick, hot dish of the Lebanese mezze table. The livers stay soft and juicy if fried briefly in a very hot pan; overcooking makes them tough and crumbly. Add the salt only at the end.