Buttermilk Chicken Hearts - Rouba Shahin Middle Eastern Cooking
Discover the deliciousness of Buttermilk Chicken Hearts, a Lebanese favourite. Easy to make, perfect with a herb salad or bulgur vermicelli salad.
Ingredients
- 3 tablespoons olive oil
- ½ kilogram chicken hearts, cut into halves
- 1 cup buttermilk
- 3 garlic cloves, sliced
- 1 teaspoon dried oregano
- 10 small white onions, cut in half
- 3-4 green peppers, cut roughly
- 8-10 cherry tomatoes, halved
- Salt, to taste
- Black pepper, to taste
- Thyme sprigs, for garnish
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