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2026-01-30T13:11:40Z

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{{#seo:
|title=Liver in sherry vinegar (Lebanese style) a meat recipe
|titlemode=replace
|keywords=#liver #vinegar #cinnamonstick #garlic #mint #flour #ghee #sherryvinegar #lamb #fry #oliveoil
|hashtagrev=032020
|description=The inspiration for this recipe come from a translation of a 1960's Lebanese cook-book I picked up somewhere
}}

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|vinegar]] a good accompaniment for [[Liver|liver]]. The original recipe just stated [[vinegar]], but I have changed this to [[Sherry vinegar|sherry vinegar]] because I love it so much.
{{recipesummary
|TotalCalories = 2164
|PortionCalories = 541
|DatePublished=20th January 2013
|Author=JuliaBalbilla
|Servings = Serves 4
|Difficulty = 2
|TotalTime = 45 minutes
|PrepTime = 15 minutes
|CookTime = 30 minutes
|Image = [[Image:Liver in sherry vinegar (Lebanese style) recipe.jpg|middle|none|alt=Electus]]
}}
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====Best recipe review====

''Not as nice the second time around''

3/5

Maybe it was the liver, but quite tough

 [[User:Chef|Jerry]] 
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</table>
[[Image:Liver in sherry vinegar (Lebanese style).jpg|thumb|300px|right|Just before the vinegar is added. Note the huge cinnamon stick!]]
{{RecipeIngredients
| 450 g [[Liver|liver]] ([[Lamb|lamb]] or [[Veal|veal]] preferred)
| 1 scant teaspoon [[Sea Salt|sea salt]]
| [[Freshly ground black pepper]]
| 1 [[Red bell pepper|red bell pepper]], de-seeded and sliced into strips
| 3 fresh hot [[Chili peppers|chili peppers]], chopped into thin rings and de-seeded if you wish
| 2.5 cm [[Cinnamon stick|cinnamon stick]], left whole, remove at end of cooking
| 1 medium [[Onion|onion]], peeled and chopped finely
| 5 [[Fat|fat]] [[Cloves|cloves]] of [[Garlic]], peeled and crushed mixed with ½ teaspoon [[Dried|dried]] [[Mint|mint]]
| 2 tablespoons [[Flour|flour]]
| 50 ml [[Sherry vinegar|sherry vinegar]]
| 50g [[Ghee|ghee]], [[Butter|butter]] or [[Olive oil|olive oil]]
}}
===Method===

{{RecipeMethod
| Wash and clean the [[Liver|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|flour]] to coat
| Melt the [[Ghee|ghee]] in a pan and [[Fry|fry]] the [[Red pepper|red pepper]] and [[Onions|onions]] until they start to [[Brown|brown]], then add the [[Garlic|garlic]] and [[Mint|mint]]. Just before the garlic starts to colour, tip in the [[Liver|liver]].
| Add the [[Cinnamon stick|cinnamon stick]] and cook the [[Liver|liver]] for 10 minutes, turning often.
| Add the [[Salt|salt]], [[Chillies|chillies]] and [[Vinegar|vinegar]], [[Deglaze|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]].
{{RecipeLine}}
[[Category:Recipes]]
[[Category:Lamb recipes]]
[[Category:Lebanese recipes]]
[[Category:Main courses]]
[[Category:Meat recipes]]
[[Category:Middle Eastern recipes]]
[[Category:North African recipes]]
[[Category:Offal recipes]]
[[Category:Veal recipes]]
[[Category:Pan fried]]
[[Category:Unusual recipes]]

<code 'hashtagrev:12032020'>[[Special:Search/liver|#liver]] [[Special:Search/vinegar|#vinegar]] [[Special:Search/cinnamonstick|#cinnamonstick]] [[Special:Search/garlic|#garlic]] [[Special:Search/mint|#mint]] [[Special:Search/flour|#flour]] [[Special:Search/ghee|#ghee]] [[Special:Search/sherryvinegar|#sherryvinegar]] [[Special:Search/lamb|#lamb]] [[Special:Search/fry|#fry]] [[Special:Search/oliveoil|#oliveoil]]
</code>

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