Offal That Isn’t So Awful At All
Too cheesy? Fine. But really, this recipe is delicious. So far, everyone who is open-minded about offal and has tried it ends up liking it. I’m quite sensitive to meats that have a strong taste or smell, so the fact that I like this also says a lot. I’m excited about posting this recipe because I consider it a pretty big accomplishment to be able to make innards that actually taste good. I don’t know how to cook things like lungs or tripe, but for livers, hearts, and gizzards, this is definitely my go-to method.*
A note on how I clean these things: in most countries, when you buy gizzards they come with a little piece of weird-looking yellowish brown skin on them. I don’t have a picture of it, but you’ll spot it instantly. To clean the gizzards, just peel this bit off. Then wash the cleaned gizzards in cold water, pour the juice of a lemon on them, and let them soak in the lemon juice for 10 to 15 minutes. Rinse with cold water again, and they’re ready to use. Here’s what they should look like after the cleaning process:
For hearts, I make little slits in them and remove any congealed blood that’s inside. An easier way to do this is to just cut each one in half, but if I have the time, I like to try and maintain their shape by keeping them whole. Just like with the gizzards, I rinse them in cold water, soak them in lemon juice, and re-rinse.
For livers, you don’t need to do any kind of special cleaning. Just do the rinse, soak in lemon, re-rinse thing, and handle them carefully because they’re delicate.
Also, I usually cook gizzards separately, and hearts and livers together. The gizzards take longer to soften, so the cooking technique is slightly different. You can also cook each item separately if you want. And as usual, all the ingredients listed here are adjustable to taste; these are just approximations of how I tend to prefer them. Add or decrease any spices or herbs as you wish :)
And did I mention this recipe is literally done in 20 minutes? Major plus.
1 pound of gizzards, cleaned and cut into bite-size pieces
1 tablespoon each of chopped garlic and chopped fresh ginger (you can use garlic ginger paste if you have it)
3 teaspoons each of black pepper, ground red chili pepper, and mixed baharat (can substitute Seven Spice mix or allspice)
pinch of yellow curry powder (optional)
3 tablespoons of fresh rosemary, chopped (can substitute dry rosemary if you don’t have fresh, but using fresh is best!)
2-3 mild green chili peppers, chopped (increase if you like it hotter)
salt to taste
oil for cooking
chopped cilantro for garnishing (optional)
1. Heat a skillet or frying pan, preferably nonstick. Put in your gizzards and let them cook on medium heat until all the liquid they release dries up.
2. Then, add about half a cup of warm water, cover, and let cook on medium heat until tender. Check on them frequently, adding more water if they get too dry before cooking fully. Once they are cooked to desired tenderness, either add or cook off the liquid in the pot depending on how much sauce you want. I prefer the dish a little drier, but it’s your call.
3. Turn up the heat under your pan, add a couple spoonfuls of oil, and get them sizzling. Add the garlic and ginger, your spices, the chopped chilies, and the rosemary. Keep frying them until they get nice and crispy, and the liquid in the pan thickens up a bit. Add salt to taste, then garnish with more chopped green chilies or chopped cilantro. Serve hot with bread and french fries or steak fries.
Hearts and Livers:
1 pound combined of hearts and livers (livers should be cut into bite sized pieces)
The rest of the ingredients are exactly the same as above. To cook, follow the same steps for gizzards but skip step 2.
Try it. You might just change your mind about innards.
* In Palestinian Arabic, gizzards are called awaniss, livers are kibdat, and hearts are qlub.