Liver in sherry vinegar (Lebanese style)
The inspiration for this recipe come from a translation of a 1960's Lebanese cook-book I picked up somewhere. I have always found vinegar a good accompaniment for liver. The original recipe just stated vinegar, but I have changed this to sherry vinegar because I love it so much.
- 450 g liver (lamb or veal preferred)
- 2 teaspoons sea salt
- Freshly ground black pepper
- 1 red bell pepper, de-seeded and sliced into strips
- 3 fresh hot chili peppers, chopped into thin rings and de-seeded if you wish
- 2.5 cm cinnamon stick, left whole, remove at end of cooking
- 1 medium onion, peeled and chopped finely
- 5 fat cloves of Garlic, peeled and crushed mixed with ½ teaspoon dried mint
- 2 tablespoons flour
- 50 ml sherry vinegar
- 50g ghee, butter or olive oil
- Wash and clean the liver and cut into pieces, about the size of the head of a pigeon. Leave in a colander for 1 hour to drain excess liquid (if you have the time). Toss in the flour to coat
- Melt the ghee in a pan and fry the red pepper and onions until they start to brown, then add the garlic and mint. Just before the garlic starts to colour, tip in the liver.
- Add the cinnamon stick and cook the liver for 10 minutes, turning often.
- Add the salt, chillies and vinegar, deglaze the pan, stir well and allow to reduce by 1 third
The recipe originally had 100 ml of vinegar but I found that too much for my taste so reduced it to 50ml.
Use red wine instead of vinegar.