Sawda Djaj
Chicken livers flash-cooked with garlic, a generous pour of pomegranate molasses, and a handful of fresh coriander until the exterior caramelizes and the interior stays just pink — a bold, earthy Lebanese mountain appetizer-meal that pulls no punches.
Cook this hands-free
All 214 Sofra recipes are free in the app. This one includes step-by-step English voice narration, hands-free Cooking Mode, and the original oud music by Charbel Rouhana.
Get Sofra on Google Play →Ingredients
- 400 g chicken livers, trimmed of sinew and fat
- 5 cloves garlic cloves, thinly sliced
- 3 tbsp pomegranate molasses
- 3 tbsp olive oil
- 0.5 cup, chopped fresh coriander (cilantro)
- 0.5 tsp chili flakes
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tbsp lemon juice
Instructions
- Pat the trimmed chicken livers completely dry with paper towel — moisture is the enemy of a proper sear.
- Season the livers with salt and black pepper immediately before cooking.
- Heat olive oil in a heavy skillet (cast iron is ideal) over high heat until the oil just begins to smoke.
- Add the livers in a single layer — do not overcrowd, work in batches if necessary. Sear without moving for 2 minutes until a deep brown crust forms on the bottom.
- Turn each liver once and cook 1.5–2 minutes more. The interior should remain slightly pink — an overcooked liver becomes grainy and bitter.
- Reduce heat to medium. Add the sliced garlic and chili flakes, tossing quickly for 45 seconds until the garlic colors.
- Pour the pomegranate molasses over the livers. Toss and cook 1 minute until the sauce thickens and glazes the livers. Add lemon juice.
- Remove immediately from heat, scatter with fresh coriander, and serve at once with flatbread and raw onion. Livers must be eaten within minutes of cooking.
Hear every step read aloud
Step-by-step voice narration guides you hands-free. Faten's Idlib recipes carry her own Syrian-Arabic narration. Charbel Rouhana's original oud plays during Cooking Mode.
Get Sofra on Google Play →Frequently Asked Questions
What is Sawda Djaj?
Chicken livers flash-cooked with garlic, a generous pour of pomegranate molasses, and a handful of fresh coriander until the exterior caramelizes and the interior stays just pink — a bold, earthy Lebanese mountain appetizer-meal that pulls no punches.
Where is Sawda Djaj from?
Sawda Djaj comes from Lebanese Mountains. Sofra documents this recipe as part of its 214-recipe Lebanese and Syrian heritage collection, including 49 dishes from Idlib province.
Is Sawda Djaj vegetarian?
No — as written, Sawda Djaj includes meat, fish, or meat-based stock, so it is not vegetarian. See the ingredient list for the specific ingredients used.
What can I use instead of chili flakes in Sawda Djaj?
The chili flakes called for here is part of the traditional recipe and gives Sawda Djaj its authentic character, so keep it if you can. If you must substitute, choose the closest equivalent you have on hand and adjust to taste — the dish will shift slightly from the traditional version but still work. The Sofra app lists the full ingredient set and sourcing notes.
What do I serve with Sawda Djaj?
In a Lebanese mains spread, Sawda Djaj is typically served with rice or warm flatbread, a simple salad such as fattoush or tabbouleh, and pickles or yogurt on the side.
Can I make Sawda Djaj ahead, and how do I store leftovers?
Yes — leftovers keep well stored in an airtight container in the refrigerator for a few days. Reheat gently (or bring to room temperature for cold dishes) and taste to adjust seasoning before serving. Dishes with fresh herbs or dressing are freshest the day they are made.