Delicious Liver Alexandrian Style
By yasmine • May 13, 2015
Grilled liver is an amazing protein in taste, nutritional value and all the things you can do with it. I think however you cook your livers – they will always taste fantastic! This recipe is simple and doesn’t need any special ingredients. Since, we cook this dish a lot at home, I have updated the recipe again to make sure the oriental taste comes through in every bite.
- 500 gram liver (shredded) - كبدة
- 2 tablespoon olive oil (OR corn oil) - زيت زيتون
- 1 tablespoon garlic clove (minced) - فص ثوم
- 1/2 yellow pepper (thinly sliced) - فلفل أصفر
- 1/2 red bell pepper (thinly sliced) - فلفل رومي احمر
- 1 tomato (peeled and chopped) - طماطم
- 4 tablespoon vinegar - خل
- 2 lime (juiced) - ليمون بلدي
- 2 teaspoon ground cumin - كمون
- green chili pepper (OR red chili pepper - chopped - optional) - فلفل أخضر حار
- 1 handful parsley (finely chopped - OPTIONAL) - بقدونس
- salt and pepper - ملح و فلفل
Step by step
- Mix vinegar, lime juice, cumin, salt and pepper and marinade shredded liver in the fridge for half hour.
- In a large pan, add oil and fry garlic on medium heat for a couple of minutes before adding the liver (make sure garlic doesn't turn brown). Let the liver fry for a few minutes until it gets some brownish colour then remove it from the pan.
- In the same pan, add sliced bell peppers, chili peppers and tomatoes and let them cook for 5 minutes or until they soften a bit – then add the liver back and let it cook in the liquid created for another 10 minutes (or until liquid evaporates a bit).
- Serve it hot with a garnish of chopped parsley and some Tahini on the side.
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