Beoreg with chicken liver and cheese

May 11, 2011  •  Category:

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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Whisk the egg yolk with a teaspoon of water and brush on the edges of the beoreg; sprinkle some sesame seeds.
  6. 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.


25 Comments  •  Comments Feed

  1. Tim Vidra says:

    I love chicken livers and I love the mixture of spice in this dish! Yummy


  2. Belinda @zomppa says:

    I liked you before, but now I think I love you! I LOVE chicken livers and I love everything that is happening here on this plate. I’m just hurt that I don’t get to partake. =)

  3. Eve@CheapEthnicEatz says:

    Oh what pretty shapes. Not into liver at all…except paté…so I would go for the eggplant filling. I can see how they would disappear.

  4. Bo says:

    I actually like chicken livers…I think I would love these!

  5. Susan says:

    I am a liver and onions fan – especially chicken livers. This sounds so good!

  6. 5 Star Foodie says:

    The pastry looks so scrumptious and I love the combination of cheese and liver in the filling, would love to try this!

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  8. Priya says:

    Delicious and cute looking beoreg, yumm!

  9. Nuts about food says:

    I looooove chicken livers and onions, so no changes needed there. They look perfect just as they are!

  10. Athene says:

    I’m not seeing at what point the pomegranate molasses is added. With the wine?
    Thanks for the clarification.

    • Joumana says:

      @Athene: I added the pomegranate molasses while I was caramelizing the onions to add some flavor to the onions.

      @Ephany: You have never heard of this dish for a good reason: I came up with it!

      @Rola: So happy to meet you, and your story is one that is shared by so many Lebanese immigrants! Thanks for your king words. Take care,Joumana

      @Leigh: I have made this dough with half of the flour whole wheat and it comes out perfect.

  11. sensiblecooking says:

    Just this weekend I discovered chicken liver in chinese grocery. I sautéed then with some onion, garlic and thyme. They were fantastic, so I will definatly be jumping for this dish.

  12. gula welat says:

    superbes! ca donne envie d’en croquer un :S
    On en fait aussi mais au fromage

  13. Ephany says:

    I am first generation Lebanese and never heard of this dish. I think it is of Armenian origin as I have searched all my grandmother’s and mother’s recipes and looked in several of my Lebanese cookbooks and could not find this.

  14. Joyti says:

    Ooo, that looks really delicious. What a clever way to eat chicken livers 🙂

  15. Rola says:

    I was looking for an easy dish to make for the kids today, and I was thinking of making Feta bil leban (not sure if I spelled that right) anyway its a dish my mother taught me with yogurt chickpeas, pita and nuts. So then I remembered that there is a yogurt pasta dish and thought the kids would like that. Forgetting how easy it was and wanting to know if I missed anything. I looked it up on line and found your website! WONDERFUL. I am Lebanese born, but came to Canada at 3 years of age. I have only been to Lebanon twice since leaving as a child, but yet I have this unconditional innate love for my home country. I am married to a white Canadian, however, my lebanese family is still a large part of my life and his. And ever since living on my own and married, I try to cook as much lebanese food as possible. ITS SO HEALTHY ( well most dishes)…….anyway love your website, and just to give you an idea, I had the chickpeas ready, and made some green peas to eat on the side for the kids to get some greens. Then when I decided to make pasta in stead, I added a few spoons of chickpeas and green peas to the yogurt pasta, added some red chilli peppers and cinnimon on top. IT CAME OUT GOOD!!!!! your new fan.


  16. Adelina says:

    I love these cuties! I looooove boregs – I am not much of a liver fan, but the list of your ingredients definitely make these just the best.

  17. Leigh says:

    These look fabulous…can’t wait to try these, and they look like a recipe that can be adapted to many different ingredients. I wonder if the dough would be amenable to some whole wheat? I will have to give that a try. Thank you for another wonderful recipe!

  18. Bria @ WestofPersia says:

    These looks awesome. Love that they’re perfectly portable. I already have some prepared dough sitting in the fridge, but I think I’ll pass on chicken livers for the filling 🙂 Fun and tasty use of muhammara and cheese.

  19. domi says:

    Ma ” foie ” voilà de bien délicieux petits pâtés à la volaille très savoureux à n’en pas douter, bisous et bon vendredi

  20. Magic of Spice says:

    What a wonderful recipe…since I do not eat meat substituting with roasted eggplant sounds wonderful to me 🙂

  21. Foodafok says:

    Delicious appetizer. I love chicken livers.

  22. Judy says:

    Amazing! What an interesting recipe. Never would have thought to do such a surprising dish!

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