Kebdah Makly

1. 1

   Cut the liver into 1-inch pieces, and remove any sinews or membranes.

2. 2

   Mix the olive oil and vinegar with salt and pepper and marinate the liver for 1 hour in this mixture.

3. 3

   Pour the liver and its marinade into a skillet and cook over high heat for 2 or 3 minutes, turning the pieces over, until brown on the outside but still pink and juicy inside.

4. 4

   (Liver dries very quickly and is not good overcooked.)

5. 5

   Serve hot or cold, sprinkled with lemon juice, and garnished with chopped parsley and onion slices if you like.

6. 6

   A Moroccan way is to add a good sprinkling of paprika, and ground cumin and coriander to the frying oil.

7. 7

   For a Turkish Albanian-style liver, cut the liver in small cubes, salt them, and dredge in flour.

8. 8

   Deep-fry in about 1/2 inch very hot sunflower or vegetable oil for 12 minutes until crisp and brown.

9. 9

   Lift out with a slotted spoon and serve sprinkled with ground chili pepper or flakes, or with paprika.

10. 10

    Accompany with sliced onions rubbed with salt and sprinkled with 2 teaspoons sumac.

* Per serving · 4 servings · Values may vary.

No additional tips available.