A sizzling pan-fried medley of chicken livers, mushrooms, onions, and peppers, deglazed with white wine and finished with fresh herbs. A beloved Bulgarian tavern starter.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: hot cast iron skillet
Garnishes: fresh parsley, chili flakes
Accompaniments: crusty bread, rakia
Instructions
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1
Heat sunflower oil in a large skillet over high heat until shimmering.
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2
Add chicken livers and sear for 2-3 minutes until browned on the outside but still pink inside. Remove and set aside.
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3
In the same pan, saute sliced onions and peppers for 3-4 minutes until slightly softened.
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4
Add sliced mushrooms and cook for another 2-3 minutes until they release their moisture and begin to brown.
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5
Return livers to the pan, add paprika, salt, and pepper. Deglaze with white wine and let it bubble for 1 minute.
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6
Garnish with fresh parsley and serve immediately in the hot skillet, accompanied by crusty bread for soaking up the juices.
Did You Know?
The dish is named after a woman called Katya (Katino is the possessive form), though her exact identity has been lost to culinary folklore.
Chef's Notes
Equipment Tips
- large skillet
- sharp knife
- cutting board
Garnishing
fresh parsley, chili flakes
Accompaniments
crusty bread, rakia
The Story Behind Катино мезе
Katino meze is a product of Bulgarian mehana (tavern) culture, where quick, flavorful appetizers are designed to accompany rakia, the national spirit. The dish emerged in the 20th century as a tavern specialty and quickly spread to home kitchens. Its appeal lies in its speed and the way the wine-deglazed pan juices create an irresistible sauce for bread-dipping.
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