Here is a traditional recipe for Aleppo-style chicken livers, which is a popular dish in Middle Eastern cuisine:

Ingredients:

• 500g chicken livers, cleaned and trimmed
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon Aleppo pepper (or ½ teaspoon red pepper flakes)
• 1 teaspoon paprika
• ½ teaspoon ground allspice
• ¼ teaspoon ground cinnamon
• Salt and black pepper to taste
• 1 tablespoon pomegranate molasses
• Juice of 1 lemon
• Fresh parsley, chopped (for garnish)
• Lemon wedges (for serving)

Instructions:

1. Prepare the Chicken Livers:
   • Rinse the chicken livers under cold water and pat them dry with paper towels. Trim any excess fat or connective tissue.
2. Cook the Onions and Garlic:
   • Heat the olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté until it becomes soft and translucent, about 5-7 minutes.
   • Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
3. Add Spices:
   • Stir in the ground cumin, ground coriander, Aleppo pepper, paprika, ground allspice, ground cinnamon, salt, and black pepper. Cook for about 1 minute to toast the spices and release their aromas.
4. Cook the Chicken Livers:
   • Add the cleaned chicken livers to the skillet. Cook for about 5-7 minutes, stirring occasionally, until the livers are browned on the outside and cooked through but still tender on the inside.
5. Add Pomegranate Molasses and Lemon Juice:
   • Stir in the pomegranate molasses and lemon juice. Cook for another 2-3 minutes, allowing the flavors to meld together.
6. Garnish and Serve:
   • Remove the skillet from the heat and garnish with freshly chopped parsley. Serve the Aleppo chicken livers hot with lemon wedges on the side.

Serving Suggestions:

• Serve with warm pita bread or flatbread.
• Accompany with a side of rice or bulgur.
• Enjoy with a fresh salad or roasted vegetables.

Enjoy your Aleppo-style chicken livers!