The preparation of chicken liver is typical for the whole of Bulgaria, not only for the south-eastern part of the country. The dish was born hundreds of years ago when every Bulgarian family had grown mainly hens. The use of all parts of the animals in the culinary is influenced by the modest lifestyle of the people in the Strandzha-Sakar Region. That's why inwards dishes are very popular in Bulgarian cuisine.
1 kg. chicken livers
3 large red onions
1 coffee cup Red wine
Salt, red pepper, black pepper, cumin
Method of preparation:
The onion is cut into half-moons and stew in a little oil in a deep dish. Add the chopped chicken liver to it, too. Put a little red pepper. Mix and immediately add wine to avoid burning pepper. Season with salt, pepper and cumin. Allow to boil on a low heat for about 40 minutes.
The dish can also be prepared in a clay pot in the oven, but the onions and the liver should be pre-fried.
Neli Maneva, Cherepovo village, Harmanli Municipality