Different ways to make liver

Fried liver

the ingredients

• Five hundred grams of lamb liver.
• A quarter cup of flour.
• Small spoon of salt.
• A quarter teaspoon of mixed spice.
• The price of a teaspoon of chili.
• half cup of olive oil.

Serving ingredients:

• Medium-sized onion cut into slices.
• A quarter cup of chopped parsley.
• A quarter cup of fresh lemon juice.

How to prepare

• Divide the liver into thin, long slices with a sharp knife.
• Mix: flour, salt, black pepper, mixed spices, and chili in a flat dish.
• Dip the liver slices in the flour mixture well until completely covered.
• Place olive oil in a large frying pan over medium heat and heat it.
• Fry the liver slices in batches for one minute on each side until browned.
• Place it on a plate with kitchen paper to remove excess oil.
• Place half the amount of onion slices and chopped parsley in a serving dish.
• Place the fried liver slices on top and garnish with the remaining onion slices and parsley.
• Drizzle fresh lemon juice over the plate and serve.

Spicy liver in the oven

the ingredients

• A kilogram of liver.
• Four tablespoons of olive oil.
• Two finely chopped onions.
• Four cloves of garlic, cut into slices.
• Two green hot peppers, chopped.
• Green pepper, divided into slices.
• XNUMX teaspoon of each:
  • the salt.
  • Mixed spice.
  • coriander.
  • latency.
  • Chili.
• Fried potato slices for serving.

How to prepare

• Cut the liver into slices approximately half a centimeter thick using a sharp knife.
• Season the liver slices with salt, black pepper, mixed spices, coriander, cumin and chili.
• Prepare four pieces of aluminum foil and a large oven tray.
• Heat the oil well in a frying pan over high heat.
• Fry the liver slices in hot oil, stirring them until they are well browned but not completely cooked, then distribute the slices onto aluminum pieces.
• Fry the onions in the same oil until they become light golden, then add the garlic, hot pepper and green pepper, and stir the ingredients well until they become fragrant.
• Distribute it among the liver slices in aluminum pieces, then close the pieces over the ingredients and place them in the oven tray.
• Preheat the oven to 200 degrees Celsius, and place the wire rack in the middle.
• Place the tray in the oven and leave it for ten to fifteen minutes.
• Serve the liver directly with potato slices.

Liver with garlic and vinegar

Ingredients

• A quarter cup of corn oil and vinegar.
• Five hundred grams of liver cut into small cubes.
• A small finely chopped chili pepper.
• Three tablespoons of lemon juice.
• A tablespoon of chopped coriander.
• Small spoon of salt.
• A quarter teaspoon of each:
  • latency.
  • Mixed spice.
  • Black pepper.
• Ten cloves of mashed garlic.

How to prepare

• Place: spices, cumin, liver, garlic, vinegar, pepper, salt and black pepper in a deep glass dish, then stir the liver in the ingredients until they are well mixed, then cover the dish with a piece of nylon and place it in the refrigerator for at least sixty minutes.
• Put the oil in a wide frying pan, and place the frying pan on a medium temperature until the oil is heated.
• Remove the liver from the vinegar and garlic mixture using a slotted spoon, then place the liver in the oil, stir the liver for several minutes using a wooden spoon, then add the vinegar and garlic mixture, then reduce the temperature, cover the pan, and leave the liver to cook for five minutes.
• Remove the lid from the pan, stir the liver over a high temperature until its water becomes dry and it becomes toasted, then add lemon juice.
• Pour the liver into individual serving dishes or a serving platter, and sprinkle the coriander on top.

Liver with brown sauce

Ingredients

• Half a cup of lemon juice.
• Onion cut into thin slices.
• Three cloves of garlic.
• Pinch of nutmeg.
• Three hundred grams of liver, cut into slices and cut into thin strips.
• One hundred and fifty grams of mushrooms cut into slices.
• Half a liter of stock.
• Three tablespoons of cream.
• XNUMX tablespoon of each:
  • mustard.
  • the oil.
  • flour.
  • Butter .
  • Parsley cut into small pieces.
• A teaspoon of dried oregano.

How to prepare

• Place the liver in a strainer, pour lemon juice over it and mix it with the liver, then wash the liver under running water.
• Dry the liver before frying it in the pan with oil and flour. The liver needs to be cooked for only three minutes at a high temperature, then set it aside.
• Place the onions in the pot and reduce the temperature to medium until the onions become soft.
• Add mushrooms and garlic, stir well until a mixture is formed and browned for five minutes.
• Sprinkle the flour and stir until the mixture is coated, then pour in the stock.
• Stir the mixture until the sauce becomes thick and add: mustard, oregano and nutmeg.
• Boil the mixture for five minutes, then add the cream and parsley.

Liver and potato mash

the ingredients

• Three large potatoes.
• Half a spoonful of olive oil.
• One hundred and fifty milliliters of whole milk.
• A tablespoon of butter.
• A sprinkle of grated nutmeg.
• Half a tablespoon of chopped parsley.
• A tablespoon of flour.
• Two hundred grams of chopped sheep liver.
• Two tablespoons of sunflower oil.
• Pickled onions.
• Two cloves of garlic, finely chopped.
• One hundred grams of butter.

How to prepare

• Preheat the oven to 200 degrees Celsius, and prepare a tray lined with parchment paper to roast the potatoes.
• Pierce the potatoes with a fork, grease them with oil, and arrange them in the tray.
• Bake the potatoes in the preheated oven for an hour and twenty minutes until done.
• Leave it for ten to fifteen minutes, or until it is cool enough to eat, then cut it in half and place it in a bowl, covering it until needed.
• Mix the parsley and butter together, spread it on a piece of baking paper and place it in the freezer for ten to fifteen minutes.
• Heat the milk and butter for mashing in a pot until the butter melts and the mixture begins to blend. Pour this mixture over the potatoes, mash them, sprinkle nutmeg and some spices on them, and keep them hot.
• Mix flour with pepper and sprinkle it on the liver, stirring it well.
• Place the liver with the oil in a large non-stick frying pan over medium heat, and fry for no more than two minutes on each side. Transfer the liver to a plate and cover it.
• Reduce the heat under the frying pan in which the liver was fried, and add the pickled onions to the remaining oil in the frying pan. When the onions begin to caramelize, place them on the liver in the dish.
• Add garlic to the pan over low heat.
• Add four to five thin slices of butter, and some of the remaining juices from the liver plate to the garlic, turn off the heat and leave the butter to melt.
• Place the liver in a serving dish with the potato mash.

Lamb liver with coriander

the ingredients

• A medium chopped onion.
• Three tablespoons of olive oil.
• One kilogram of sheep liver, cut into cubes.
• A pod of chopped green hot pepper.
• Small spoon of salt.
• Half a teaspoon of black pepper.
• Four cloves of crushed garlic.
• A cup of chopped cilantro.
• two big spoons of lemon juice.
• Bread for serving.

How to prepare

• Put the oil in a wide frying pan, raise the frying pan over medium heat to heat the oil, and add the onions and peppers, stirring until the onions wilt.
• Add the liver, stir it until it changes color, reduce the heat, cover the pan, leave the liver to cook for five minutes, add garlic and vinegar, reduce the heat, cover the pan, and leave the liver to cook for five minutes.
• Remove the lid from the pan, and stir the liver over high heat until its water dries and it is roasted.
• Add garlic, coriander and lemon juice, place the liver in a serving dish and serve hot.

Alexandrian liver

Ingredients

• One kilogram of sheep liver, cut into lengthwise slices and cleaned.
• Four tablespoons of vinegar.
• Three peppers.
• Three tablespoons of oil.
• A clove of garlic.

How to prepare

• Season the liver before cooking by adding lemon, vinegar, salt, pepper, and chili pepper, then leave it for a quarter of an hour.
• Heat the oil on the stove and fry the garlic, then add the green pepper and hot pepper - as desired -.
• Add the liver in the oil, stir, then add the chopped tomatoes, stir over low heat, then serve.