There is a very easy way to tell if a dish is popular or not.
This one was gone in minutes. Which surprised me considering I had used chicken livers.
Hear me out: Each beoreg gets slathered with muhammara (red pepper paste sauce); topped with sauteed liver with onions (bite-size) then covered with a cheese pillow.
If you are not a liver and onions fan, you can substitute a meaty chunk of roasted eggplant.
Either way, these beoreg will not last.
- For the dough: 2 1/2 cups of flour
- 1 Tablespoon of yeast
- 1 teaspoon of brown or white sugar
- 1 teaspoon of baking powder
- 1 teaspoon of salt
- 1/4 cup of olive oil
- 6 ounces of water
- 1/4 cup of sesame seeds, toasted golden
- 1 egg yolk mixed with a teaspoon of water
- For the liver and onions: 1 pound of chicken livers
- 1 large onion
- 1 Tablespoon of pomegranate molasses
- 1 cup of wine (red or white)- can substitute chicken stock
- salt, pepper, a dash of allspice, a dash of sumac
- olive oil, as needed
- 1 1/2 cups of prepared muhammara sauce (clickhere for a recipe)
- 1 pound of sweet white cheese or mozzarella or any melting white cheese
- Pour 2 ounces of warm water in a small bowl; add the yeast and sugar and stir. Place in a warm place for 5 minutes to bubble up; in the meantime, place the flour and salt in the bowl of a food processor. Process and add the olive oil; when the yeast mixture is bubbling, add it along with additional warm water to the bowl until the dough is compact and leaves the sides of the bowl. Transfer to a work surface, sprinkle with some flour, knead a few seconds and cover the dough with a towel and let it rest for one hour or until it doubles in size.
- While the dough is rising, prepare the filling; slice the onions and fry in olive oil till golden; add the chicken livers (dry them first with a paper towel) and saute on high heat for 5 minutes until they are browned but still pink inside, adding the sumac and other spices along. Transfer the livers to a bowl; splash some wine in the skillet and let it reduce until the onions are colored, soft, almost caramelized and the wine is almost gone. Transfer to the chicken livers bowl. Cut the cheese in slices about 4 inches across; if the cheese is too salty, let the slices soak in water and replace the water every 15 minutes; this should reduce the salt considerably.
- Now take the dough and punch it down to deflate it. Roll it into a large circle and cut into small circles (about 3 inches across) with the rim of a glass or a cookie cutter; the thinner the dough, the more beoregs you will be able to get.
- Take each circle and stretch it a bit with your fingers or a rolling pin; slather some muhammara sauce on it, then place a generous tablespoon of liver and onion on top; top with the cheese and pinch the ends to form a little boat.
- Whisk the egg yolk with a teaspoon of water and brush on the edges of the beoreg; sprinkle some sesame seeds.
- Place on a cookie sheet covered with baking paper or silpat. Bake in a 375F oven for 20 minutes or until the beoregs are dry and shiny. Serve warm or at room temperature.