STREET STYLE SHREDDED LIVER

I am a huge fan of chicken & beef liver; they are so tender & taste amazing when properly seasoned & cooked.

I shared with you my favorite recipe for chicken liver with gravy sauce & today I am going street style with this shredded liver recipe.

It is as simple as marinating, cooking & serving in less than 30 minutes. The marination not only gives an amazing taste to the liver but it also makes it so tender & moist. The sauce that’s tossed at the end is simply delicious & gives this dish an amazing kick.

STREET STYLE SHREDDED LIVER

  • Servings: 5-6
  • Difficulty: easy
  • Print

Ingredients:

For marination:

  • 1 kg beef liver shredded
  • 1 large green pepper finely diced
  • 1-2 chili pepper finely diced
  • 4 large garlic cloves minced
  • 2 tsp cumin
  • juice of 2 1/2 lemons
  • 2 tbsp vinegar
  • salt & pepper

For the sauce:

  • 1 heaped tbsp mayonnaise
  • 1 heaped tbsp tahini paste
  • 1 tbsp vinegar
  • juice of 1/2 lemon
  • 1 tsp cumin
  • 1 tbsp oil
  • 2 tbsp oil for cooking
  • 1/4 cup parsley chopped (optional)

Directions:

  • To wash: Soak the liver in milk for 5 minutes then rinse well with water. Place the liver in a sieve to drain all the water.
  • Mix all the marinade ingredients together. Toss the liver with the marinade, place in a sealed container & refrigerate for 6 hours up to overnight.
  • In a small bowl, mix the sauce ingredients together. Set aside.
  • Heat a large pan over high heat until sizzling hot. Add the oil then add the liver; cook for a couple of minutes on each side until it takes a nice caramelized color. Do this in 3-4 batches (not all at once) because you want the liver to take a nice color NOT release its water.
  • Return all the the liver to the pan. Add the sauce & toss to coat the liver.
  • Taste to adjust salt & pepper seasoning. Turn off heat. Add parsley (if using).
  • Serve immediately with french fries, baladi bread & tahini.

Notes:

  • You can use veal بتلو or beef كندوز liver. Washing the beef liver with milk & leaving it in the marination for 6-24 hours takes away any bad smell or after taste & makes it very tender.

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