Name: Alexandrian Liver Sandwiches
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 حصص
Cuisine: Egyptian
Ingredients: 500 g beef liver; 2 tbsp garlic; 2 piece green bell pepper; 2 piece hot green pepper; 3 tbsp vegetable oil; 2 tbsp lemon juice; 1 tbsp white vinegar; 1 tsp ground cumin; 1 tsp ground dry coriander; 1 tsp salt; 0.5 tsp black pepper; 8 piece Fino bread or sub rolls; 4 tbsp prepared liquid tahini sauce

Instructions

Seasoning the liver

In a bowl, season the liver slices with half of the minced garlic, white vinegar, cumin, dry coriander, and black pepper, then set aside for 10 minutes to absorb the flavors. · 10 min
Heating the pan

Heat a large pan or griddle over very high heat, add the vegetable oil, and let it get completely hot. · 1 min
Starting to sauté the liver

Add the remaining minced garlic and stir for just a few seconds, then add the seasoned liver and spread it in the pan without stirring for one minute to sear and lock in its juices. · 1 min
Stirring the liver

Sauté the liver over high heat for 3 minutes until its color completely changes and it begins to cook through. · 3 min
Adding the peppers

Add the green bell pepper, hot pepper, and salt, and stir the ingredients quickly for an additional 2 minutes until the peppers soften slightly while keeping the liver tender. · 2 min
Adding the lemon

Remove the pan from the heat immediately, pour the lemon juice over the liver, and give it one final toss.
Assembling the sandwiches

Slice open the Fino bread, spread a little tahini sauce inside, then stuff generously with the hot liver and serve immediately with lemon wedges and pickles.

Nutrition / serving

480

cal

38.5

protein g

44.5

carbs g

fat g

Chef's tips

Avoid washing the liver with water to preserve its texture and prevent any unwanted odor; instead, simply wipe it with a clean paper towel and marinate it with vinegar and lemon. Make sure to cook it over high heat for a short time so it does not dry out or become tough.