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Ingredients:

  • 2 cups rice
  • ½ kilo chicken liver
  • 1 onion, shredded
  • ½ cup cooking cream
  • 11/2 cups Fayrouz Apple
  • 1 cup water
  • 1 small cup pomegranate molasses
  • 2 tbs butter
  • 2 cloves garlic, crushed
  • Spices: bay leaves, mastic, cardamom, all spice, cinnamon
  • Salt & pepper

Directions:

  1. Stir fry rice in butter then add 1 cup Fayrouz and 1 cup water + bay leaf + salt & pepper to taste. Leave till cooked
  2. Boil liver with onion and spices (mastic, cardamom, bay leaves) for 15 minutes.
  3. Stir fry boiled liver in a bit of butter with cinnamon, pomegranate molasses, ½ cup Fayrouz, cooking cream, garlic and salt & pepper to taste.
  4. Serve hot with cooked white rice

Benefits of barley: malt beverages are rich in vitamins B3, B6 and B12 as well as iron, zinc, calcium, magnesium, phosphorus and amino acids that all help in the construction of body cells.