Bomidorov liart (Liver with tomato): Difference between revisions
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{{RecipeMethod | {{RecipeMethod | ||
| Place all of the ingredients in a bowl, mix thoroughly and leave to [[Marinate|marinate]] at room temperature for at least 30 minutes. | | Place all of the ingredients in a bowl, mix thoroughly and leave to [[Marinate|marinate]] at room temperature for at least 30 minutes. | ||
| Thread the [[Meat|meat]] onto [[skewers]] and cook on a | | Thread the [[Meat|meat]] onto [[skewers]] and cook on a barbecue for 8-10 minutes, turning frequently. (These can also be cooked under a hot [[Grill|grill]]). | ||
}} | }} | ||
===Chef's notes=== | ===Chef's notes=== | ||
A few thoughts after making this recipe: | A few thoughts after making this recipe: | ||
Supermarkets tend to sell liver shrink-wrapped and pre-sliced, making it rather | 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. | 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. | ||
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[[Category:Offal recipes|Bomidorov liart (liver with tomato)]] | [[Category:Offal recipes|Bomidorov liart (liver with tomato)]] | ||
[[Category:Marinaded]][[Category:Grilled, griddled or barbecued]] | [[Category:Marinaded]][[Category:Grilled, griddled or barbecued]] | ||
Revision as of 14:40, 20 July 2014
| Bomidorov liart (Liver with tomato) | |
|---|---|
_recipe.jpg) |
| Servings: | Serves 6 |
| Ready in: | 45 minutes |
| Prep. time: | 35 minutes |
| Cook time: | 10 minutes |
| Difficulty: | 
|
Ingredients
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1 kg lamb's liver, cut into 3.5 cm cubes.
- 2 tablespoons tomato purée.
- Garlic to taste, crushed
- Juice of 2 lemons
- 1 teaspoon Aleppo pepper
- 1 teaspoon salt
- 1 teaspoon cumin
Method
- Place all of the ingredients in a bowl, mix thoroughly and leave to marinate at room temperature for at least 30 minutes.
- 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.