This Lebanese specialty is served as an appetizer, but it is also good as a main course accompanied by mashed potatoes. Calf’s liver has a better flavor and texture, so use it if you can.
Recipe information
Yield
serves 3-4
Ingredients
Preparation
Step 1
If serving as an appetizer, cut the liver slices into 1 1/2-inch pieces, but leave the slices whole if serving as a main dish.
Step 2
Sauté the liver in a mixture of butter and oil over medium heat very briefly, for a minute or so, adding salt and pepper and turning the pieces over, until lightly colored but pink inside. Remove from the pan and put aside.
Step 3
Add crushed garlic and mint, if you like, and when the aroma rises, stir in the vinegar. Return the liver to the pan and cook 1/2 minute more, turning the pieces over. The liver should still be a little pink inside.
Variations
Step 4
A different sort of tartness can be obtained by sprinkling with 1 tablespoon ground sumac instead of adding vinegar.
Step 5
Fry 1 sliced onion in the butter and oil until soft, before adding the liver.
