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.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 450 g liver (lamb or veal preferred)
- 1 scant teaspoon 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
Method
- Wash and clean the liver and cut into thin slices.
- 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 a third
Serving suggestions
Serve immediately, with cous-cous and vegetables.
Chef's note
The recipe originally had 100 ml of vinegar but I found that too much for my taste so reduced it to 50ml.
Variations
Use red wine instead of vinegar.
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