Bangin’ Liver Recipe

I’ll keep sharing every recipe for liver I have until I’ve made be’livers out of every one of you. Get it? *wink*

This has been a favorite dish of mine since I was a wee Egyptian girl. I never understood why my American friends didn’t like liver…until I tried “Liver and Onions” last year. …and then I understood. *raisesbrow*

There are so many ways to get liver into your diet, whether it be grinding/hiding it in your meatballs & burgers, freezing bite size bits for morning capsules or keeping at the recipes until you find the best one that treats your palate right. Point is, I just want you to get this in one way or another… liver3
This particular recipe is my favorite and most often consumed, I’m talking several times a week. If you’re Middle Eastern this one is sure to take you back to your Mama’s kitchen.

 

Bangin’ Liver
1/3 cup cooking oil/fat of choice  (I prefer ghee)
1 lb chicken liver or beef liver or lamb liver (dealer’s choice), chopped
6 garlic cloves, crushed and minced
1 large green bell pepper, chopped
1 jalapeño, seeded and chopped
1.5 tsp to 1 tbsp cumin powder, depending on your love for cumin
1/2 tsp cinnamon powder
1/4 tsp ginger powder
1/4 tsp cloves powder
1/4 tsp cardamon powder
Juice of one lime or lemon, or both!
1 tsp salt

 

Sprinkle some salt on the chopped liver, important that the liver is chopped ESPECIALLY if you don’t like/are scared of liver
Heat up the oil/fat in a large frying pan, keep the cover nearby
Add the liver, allow the liver to brown (1-2 minutes)
Once the liver has changed colors add all the rest of the ingredients and mix well
Cover and let cook for another 7-10 minutes on med-low heat
When serving, be sure to scrape some of the sauce & browning that has occurred in the pan, (flavor, homies!)
Serve with an additional squeeze of lemon/lime and salt to taste
I also drizzle high quality extra virgin olive oil to top it all off (Obvi, I recommend Kasandrinos)
Trust your gut,
xoM

 

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Mary