Lebanese Liver
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g liver (s) (lamb, beef or chicken)
- 1 bell pepper (s)
- 2 medium onion (s)
- 1 clove garlic
- salt and pepper
- 1 lemon (s), the juice it
- 1 flatbread (s)
- Paprika powder, hot pink
- Olive oil for frying
Print Recipe
Pin Recipe Instructions
- Wash the liver and cut into 1.5-2 cm cubes. Clean the pepper and peel the onions. Cut both into pieces approx. 1 cm in size. Peel the garlic.
- Heat the olive oil in a pan and add the liver. Immediately afterwards the diced bell pepper, the onions and the whole peeled clove of garlic. Brown everything nicely and let it take color. Season with pepper, salt and paprika powder. After frying, remove the clove of garlic.
- Then arrange the dish on plates and drizzle with plenty of lemon juice. Serve with the flatbread.
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