Gemmayze Late Night · Sautéed Chicken Liver
Kebdeh Djaj
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It's built to be eaten with your hands, not a fork — diners mop up the garlicky, pomegranate-sharpened pan juices with torn pieces of bread instead.
Chicken livers are flash-seared in a hot pan with garlic, lemon, and a splash of pomegranate molasses until just cooked through and glazed. Old-school Gemmayze and Mar Mikhael taverns bring it out as a late-night mezze plate to soak up a round of arak.
Why it's made this way: Beirut's Gemmayze strip built its reputation on small, old-fashioned taverns pairing arak with quick pan mezze, and kebdeh's fast turnaround and bold sear made it a natural late-night order alongside the drink.
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Part of World of Street Food — 3248 dishes from 118 countries.
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