Sufra Dayma: Tangy Chicken Livers By Moushira Abdel-Malek Ingredients: 500 gms chicken livers (trimmed) 3 shallots (tiny onions), chopped Fresh sage leaves 1/4 cup sour cream 1 tbsp vinegar 1 tbsp lemon juice 2 tsp oil 15 gms butter Salt + pepper + grated nutmeg Method: Heat butter and oil in a large frying pan. Sauté shallots for two minutes. Transfer to a plate using a slotted spoon. Add livers to same pan. Cook over medium heat, uncovered, stirring occasionally. Add seasonings. Transfer livers to the plate with shallots. Add vinegar and lemon juice to pan. Deglaze by cooking over high heat, stirring up any brown pieces. Blend in sour cream and boil for one minute. Return livers and shallots to pan and re-heat for a minute. Serve with bread and tehina dip.