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Thursday, 28 July 2011

On Bringing New to The Old, 4 Ways with Chicken Giblets

Easy to Medium

When done right Chicken Giblets are delectable. If you are not into chicken giblets,
 Try these preparations out and you will be a convert!!

Pan fired Chicken giblets is a regular dish on my home-cooking menu. Not only do they taste delicious, they are also packed full of nutrients such as iron, among many. But not to dwell on the technical part of this food, this post is more on Bringing New to the Old. This pan fried chicken giblets preparation is an old and traditional dish in Arabic cuisine especially in Palestinian cuisine. Cuisines, like everything in life, must grow, develop and evolve. Classics will forever remain classics, and no chef is great without the full understanding of these classics. The roots are the grounds from which we begin. But it is also essential to grow and develop. The ability to develop and evolve a traditional recipe is what sets Chefs apart. All chefs learn standard recipes, but those who excel are the ones who can bring New to the Old; building on the traditional and rocketing from there.


This also applies to home cooks, after all; all food started with home cooks. All cuisines, classics and advancements sprung from homes, from family recipes passed through the generations. From our mothers, neighbours, friends and nowadays bloggers we learn recipes, and make them kitchen staples. But we can also develop these recipes by finding new ways to cook them, present them and serve them. Trial is the only road to growth. It is how we can find new flavour enhancements & combinations... It is how we can bring New to the Old, and how we can build on tradition.


In the same spirit, I have come up with 4 ways to prepare the classic Chicken Giblets Recipe. All four ways are amazing, and will be loved by everyone. Try them out this Ramadan, all those who have loved them :)

Pan Fried Chicken Giblet, The classic preparation

Chicken giblets, are mainly chicken hearts & livers. They are traditionally prepared by blanching them in milk or wine. Another way to cook these is to stir fry them. Giblets need to be properly cleaned, to include the cavities, otherwise they will taste and smell foul. When prepared properly, they are a treat.


Pan Fried Chicken Giblets
You Need
Pomegranate Molasses (Dibs Rumman)
500g mixed chicken giblets
1 medium brown onion, finely chopped
3 tbsp Olive oil
2 tbsp lemon juice
3 tbsp Pomegranate Molasses (dibs rumman), diluted with  1tbsp water
1 tsp DK Meat Spice Mix, or all spice
2 bay leaves
Salt & Black pepper to taste


Trim the fat off the giblets, roughly chop them and rinse with cold water. Drain on a sieve, set aside.

This step is to prepare giblets for cooking. It also adds the aromas of spices.

Place the cleaned and drained giblets in a saucepan, top with water, season with salt & black pepper and add the bay leaves. Bring to a boil, then simmer for 5 minutes. Drain the giblets and discard the water and bay leaves.


In a large saucepan, dry fry the giblets till liquids run out. Then add seasoning, spices, olive oil and chopped onion and stir till onions are softened and the giblets are slightly browned. Add the Diluted Pomegranate Molasses and lemon juice. Stir all till the sauce is thickened and giblets are cooked through.


Place in serving dish, and sprinkle with Chopped parsley. Serve as a side dish | Appetiser with pita bread or toast. This Preparation is the base to the rest of the recipes.

Chicken Giblets Pie can be prepared in Ramekins for individual portions
or in large pie plate. The method is the same.


Chicken Giblets Pie
You Need
1 recipe Classic Chicken Giblets
1 brown onion sliced thinly
1 tbsp brown sugar
2 tbsp butter
Frozen Puff Pastry, thawed
Egg wash (1 egg + 1 tbsp water beaten together)

Preheat oven to 400F.

In a large Saucepan, half melt the butter, add brown sugar and stir to incorporate. Add sliced onions and cook stirring occasionally over low heat till onions are carmelised (softened and slightly browned).


Place 1 tbsp Caramelised onions at the bottom of each ramekin. Top with 2 tbsp prepared chicken giblets.

The rounds can be ruffled like above or simple rounds

Roll out puff pastry and using a round cutter (the size of the ramekin) cut rounds of pastry. Top each filled ramekin with pastry round and press against the edge of the ramekin to enclose the filling. Using Kitchen scissors, cut a cross at the centre of pastry to allow steam to escape. Brush the tops with egg wash. Repeat till all quantity is finished.


Bake in preheated oven 10 - 12 minutes or until puffed and golden. Remove from oven and let them set for 5 minutes. Sprinkle tops with chopped parsley and serve warm.







Why not try a new samboosik
option this Ramadan?
Chicken Giblets Samboosik
You Need
Frozen Puff Pastry, thawed or thawed filo Pastry
1 recipe classic chicken giblets
Vegetable oil for frying (if using filo pastry)
Egg wash

I have gone with puff pastry for a change from the classic samboosik dough, or filo. The out come is very tasty and light. If you go for filo, then treat it the same as you would any other type of samboosik, folding it into triangles then frying till golden.

If you wish to try the puff pastry or the classic samboosik dough version, Preheat oven to 400F.
Roll out the pastry and cut out circles.


Fill the centre with 1 tsp prepared giblets. Brush the edges with egg wash. fold the sides over and seal by pressing the dough onto itself. Make sure all edges are sealed. Press the dough over to create a ruffled look.


Repeat till all quantity is finished. Place all on a parchment lined cookie sheet. Brush with egg wash and bake in preheated oven till puffed and golden. Serve warm alone or along with soup.


Chicken Giblets Croissants
You Need
Thawed Puff Pastry squares
1 recipe classic giblets
egg wash

Preheat oven to 400F.
Cut each pastry square diagonally into 2 triangles.

The squares make it easier for you to
shape croissants
Place the pastry on work surface with broad side facing you and triangle tip facing away. place 1 tsp prepared giblets at the broad end and roll pastry over pulling at the triangle tip to elongate. Roll until the tip is rolled over the broad side.


Tuck the corners of the croissant in a little bit for the classic croissant look. Place on parchment lined cookie sheets and brush with egg wash. Bake in preheated oven till puffed and golden. Serve warm.

Bon Apetit!
Ramadan Kareem



Is there a recipe that you have changed around, using the same ingredients but changing the concept or presentation that turned out to be better than you originally thought? Do you like chicken giblets? If not do you think that you would like to give these recipes a try? Or would you give giblets a second chance based on these recipes?


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