Bomidorov liart (Liver with tomato)

From Cookipedia
Jump to: navigation, search


Bomidorov liart (Liver with tomato)
Bomidorov liart (Liver with tomato)
Servings:Serves 6
Calories per serving:7
Ready in:45 minutes
Prep. time:35 minutes
Cook time:10 minutes
Difficulty:Easy
Recipe author:JuliaBalbilla
First published:24th October 2012
Please cast your vote on this recipe!
5.00
Vote nowVote nowVote nowVote nowVote now (one vote)

Liver kebabs from Armenia.


Access Google's Street View and see 10 years of video history! ...

Ingredients

Orange arrow.png Create a printable shopping list for this recipe's recipeIngredient

Method

  1. Place all of the ingredients in a bowl, mix thoroughly and leave to marinate at room temperature for at least 30 minutes.
  2. Thread the meat onto skewers and cook on a barbecue for 8-10 minutes, turning frequently. (These can also be cooked under a hot grill).

Chef's notes

A few thoughts after making this recipe:

Supermarkets tend to sell liver shrink-wrapped and pre-sliced, making it rather awkward to thread on to skewers, so you are probably better off visiting your local butchers for this recipe.

Not having aleppo pepper, I ground up a mixture of Chile de árbol (for the heat) with Guajillo chillies and Ancho chillies to add a complex fruity note. I don't know how close this may be to aleppo pepper but it's very good.

I bruised the cumin seeds in a mortar and pestle to release a bit more flavour.

To really get the flavours into the liver I placed the liver and marinade in a Lock & Lock box, shook it like a mad-man and left in a fridge for 3 plus hours.

Serving suggestions

Serve with salad and lavash.

Graph your Body Mass Index

See your personal Body Mass Index (BMI) plotted on a graph against national averages.