Friday, September 21, 2007

Liver, Bahraini Style (Thanks Amal!)

Take around maybe
  • 300gms of liver chopped
  • 1 chopped red onion
  • 3 cloves of crushed garlic
  • black lemon or lime grounded (only found in arabic or maybe iranian shops)
  • khaleeji spice mix (ibzar),
  • black pepper
  • 1 potato (optional)
  • sunflower oil
  • salt.
  1. Peel and dice the potato into small pieces and par boil until slightly soft.
  2. Fry the onions and garlic in oil until soft
  3. Add spice mix, black pepper, grounded lemon. Let the spices infuse with the onions.
  4. Add the potatoes, liver and salt and mix on a high heat.
  5. Then lower heat and cover for a minute. Be careful not to over cook the liver as it will become hard.
  6. Serve with green salad, spring onions and pitta bread.

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