Chicken Liver Briouat

Method

Clean the chicken livers and chop them finely, then sauté in butter with the onions until the livers are cooked through and the onions are soft. Add the chopped coriander and parsley, then season with ginger, paprika, salt and pepper. Remove from heat and let cool slightly, then mix in the beaten eggs to bind the mixture together. Lay out a filo sheet and brush lightly with melted butter, then place a spoonful of the liver mixture at one corner and fold the pastry into a tight triangle, tucking in the edges as you fold. Heat the oil to 160°C and fry each briouat until golden brown on both sides, approximately 2-3 minutes total. Drain on kitchen paper and serve warm, drizzled with a little honey and dusted with icing sugar for a sweet-savoury finish.