Title: Kaliserket Kodet Ksesa (Roast Chicken Livers)
Categories: Jewish Kurdistan Israel Meat
Yield: 8 Servings

2	lb	Chicken livers
3	tb	Corn oil
1	lb	(abt 3) onions, sliced
2	c	Celery ribs & leaves, thin-sliced
1/2	ts	Ground allspice
1/2	ts	Pepper
1	ts	Salt

Charring liver slightly over or under an open flame makes it kosher. It is a device of ritual.

1.Char chicken livers under flame in broiler or over charcoal for 3 mins. Cut livers into 1/2-" pieces. 2. Heat oil in skillet & stir-fry onions over mod heat for 3 mins. Add livers, celery, allspice, & pepper. Cover pan & cook over low heat for 10 mins. 3. Uncover pan, add salt, & stir-fry over moderate heat for 2 mins more. Serve warm. Serves 8 w/other dishes.

Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. D. Pilleggi

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