Lunch with Erez Komarovsky In Galilee
By Mitchell Davis
EREZ KOMAROVSKY LICKED BITS of chicken liver and leek off his fingers. He was making his version of chopped liver. The livers came from chickens killed by Druze farmers the day before. He seasoned them generously with rock salt, and with black and green peppercorns coarsely ground with mortar and pestle. He seared them to medium-rare in a …