Egyptian Recipe - Fried and Grilled Liver


Liver

Kibda ma'liya - Fried Liver

Ingredients

1. 1 kg sliced thick liver.
2. 2 large grated onions.
3. 2 tablespoons lemon juice.
4. 1 tablespoon flour.
5. Cooking oil.
6. Salt and pepper.

Procedure - Fried Liver (1)

1. Mix grated onions with lemon juice. Marinate liver in this mixture for about 1 hour.
2. Marinate liver in this mixture for about 1 hour.
3. Brush off marinade but do not discard.
4. Fry liver, then sprinkle with salt and pepper.

Procedure - Fried Liver (2)

1. Place liver in pot over quick flame.
2. Stirring gently to prevent it from sticking to the bottom of the pan.
3. When the juice is completeletely reabsorbed/evaporated, add fat and fry over slow flame.
4. Sprinkle with salt and pepper, or coat liver with seasoned flour and fry.

Procedure - Fried Liver (3)

1. Fry seasoned flour in the same fat until golden brown.
2. Remove from flame, strain marinade into cooked flour.
3. Stir until well blended.
4. Then, return to flame and cook for 5 minutes.
5. If sauce is too thick, add warm water.
6. Pour over liver and serve.


Kibda Mashwiya - Grilled Liver

Ingredients

1. 1 kg liver.
2. 2 grated onions.
3. 2 tablespoons lemon juice.
4. small tomatoes.
5. Melted fat and melted cooking oil.
6. Salt and pepper.

Procedure

1. Cut liver into bite-sized cubes.
2. Add lemon juice and pepper to the grated onion.
3. Marinate liver in this mixture for 1 hour.
4. Brush off Marinade and skewer liver, alternating with tomatoes.
5. Brush lightly with melted fat and melted cooking oil and grill.
6. Sprinkle with salt and pepper.

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