👨‍🍳 Zubereitung

1. 1

   Prepare the liver: Ensure the beef liver is thoroughly rinsed under cold water, trimmed of any tough outer membranes or connective tissues, and then cut into small, uniform bite-sized cubes (approximately 1-1.5 cm). Pat the liver cubes dry with paper towels; this helps achieve a better sear.

   ⏱️ 10 minutes
2. 2

   Prepare the aromatics and vegetables: Mince the garlic cloves. Wash, seed, and thinly slice or dice the bell peppers. If using chili flakes, have them ready.

   ⏱️ 5 minutes
3. 3

   Sear the liver: Heat the olive oil in a large skillet or wok over high heat until shimmering. Add the dried liver cubes in a single layer (cook in batches if necessary to avoid overcrowding, which would steam the liver instead of searing). Sear for 2-3 minutes per side until browned and a nice crust forms, but the inside is still slightly pink. Remove the liver from the skillet and set aside.

   ⏱️ 3-4 minutes
4. 4

   Sauté the vegetables: Add the sliced bell peppers to the same skillet (add a little more oil if needed). Stir-fry for 3-4 minutes until they begin to soften but still retain some crispness. Add the minced garlic and chili flakes (if using) and stir-fry for another minute until fragrant, being careful not to burn the garlic.

   ⏱️ 4-5 minutes
5. 5

   Combine and season: Return the seared liver to the skillet with the peppers. Sprinkle in the ground cumin, salt, and black pepper. Stir everything together and cook for an additional 1-2 minutes, just to heat the liver through and allow the flavors to meld. Do not overcook the liver, as it can become tough.

   ⏱️ 1-2 minutes
6. 6

   Finish and serve: Stir in the fresh lemon juice. Taste and adjust seasoning if needed. Serve immediately, piping hot, stuffed into warm pita or baladi bread. It's traditionally served with tahini sauce and a side of pickles or salad.

   ⏱️ 1 minute