Adapted by StarChefs.com
February 2019
Yield: 45 servings


5 pounds chicken livers, cut into 2-inch pieces
5 pounds boneless lamb or goat leg, cubed
1 cup peeled garlic cloves
1 yellow onion, diced large
½ cup paprika
½ cup voardsley ground coriander
1 cup Aleppo pepper
2 tablespoons black pepper
¼ cup finely ground dried turmeric root
vegetable oil
2 tablespoons harissa
lemon juice
Finely chopped chives


Chill a meat grinder, medium die, mixing bowls, and paddle. In a large bowl, combine and scale livers, lamb, garlic, onion, paprika, coriander, Aleppo pepper, black pepper, and turmeric. By weight, add 1.3 percent salt and combine using hands. Through the meat grinder with the medium die, grind meat mixture twice. Transfer to the bowl of a KitchenAid Commercial stand mixer fitted with a paddle. On the lowest speed, mix 2 minutes; cover and chill in the refrigerator. In a cast iron pan over high flame, heat oil and add one 4-ounce scoop meat mixture; cook for about 1 minute without disturbing. Using a spoon, start to break up the meat mixture so it does not clump. When meat is about two-thirds cooked through, remove pan from heat and add harissa, 2 tablespoons water, a squeeze of lemon juice, and a pinch of salt. Return pan to heat. Mix with spoon to emulsify. This should take no more than 20 seconds. Remove from heat and scoop into serving bowl. Garnish with chives.