Iraqi Sauteed Liver

Serves: 2

Cuisine:

Middle Eastern

Recipe Type:

Main Courses

Kitchen-to-Table:

30 Minutes

Heat Rating:

Sultry

Good Using:

Ingredients

  • Fresh Coriander (to garnish)
  • Lemon (to garnish)
  • Liver (350g / 12oz)
  • Plain Flour (150g / 5oz)
  • Sesame Oil (1 very good glug)
  • Baharat Spice Blend (2 tsp)

Method

1) Heat the sesame oil in a wok until hot.

2) Meanwhile cut the liver into thin strips.

3) Mix the flour and baharat together and put on a plate.

4) Coat a few of the liver strips in the flour mix and throw into the wok.

5) Keep adding the liver strips one at a time so the oil retains its heat (this stops soggy flour lumps forming) until the wok bottom is covered.

6) Keeping moving the strips around and fry for about 3 to 5 minutes. Remove and keep warm while you fry the next batch.

7) Serve with lemon and fresh coriander.

For Qatar Kibda Bi Tum:
Add loads of crushed garlic to the sesame oil

For Libyan Kabda Camman:
Add crushed white Cumin seeds to the flour mix

Share this recipe

BUY THIS RECIPES INGREDIENTS


KEEP UP TO DATE WITH US

Sign up to our newsletter for regular updates.
SIGN UP NOW