Bomidorov liart (Liver with tomato): Difference between revisions
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<!-- /seo --> | <!-- /seo -->[[Liver]] [[Kebabs|kebabs]] from Armenia. | ||
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====Best recipe review==== | |||
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''<span class="reviewTitle">Mmmm - kebabs!</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">5</span>/5</span> | |||
<span class="reviewDesc">Love this!!!</span> | |||
[[ | <span class="reviewAuthor"> [[User:TheJudge|The Judge]] </span></span> | ||
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<!-- footer hashtags --><code 'hashtagrev: | <!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/liver|#liver]] [[Special:Search/aleppopepper|#aleppopepper]] [[Special:Search/cumin|#cumin]] [[Special:Search/garlic|#garlic]] [[Special:Search/cuminseeds|#cuminseeds]] [[Special:Search/unusualrecipes|#unusualrecipes]] [[Special:Search/tomato|#tomato]] [[Special:Search/kebabs|#kebabs]] [[Special:Search/marinate|#marinate]] [[Special:Search/juice|#juice]] [[Special:Search/anchochillies|#anchochillies]] | ||
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Latest revision as of 17:20, 4 April 2022
| Bomidorov liart (Liver with tomato) | |
|---|---|
_recipe.jpg) |
| Servings: | Serves 6 |
| Calories per serving: | 275 |
| Ready in: | 45 minutes |
| Prep. time: | 35 minutes |
| Cook time: | 10 minutes |
| Difficulty: | 
|
| Recipe author: | JuliaBalbilla |
| First published: | 24th October 2012 |
|
Best recipe reviewMmmm - kebabs! 5/5 Love this!!! |
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.
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#liver #aleppopepper #cumin #garlic #cuminseeds #unusualrecipes #tomato #kebabs #marinate #juice #anchochillies