👨‍🍳 作り方

1. 1

   Prepare the liver: Wash the liver under cold water and pat it dry. Slice it thinly.

2. 2

   Sauté onions: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the sliced onions and sauté until they are translucent and lightly caramelized, about 5-7 minutes.

3. 3

   Add aromatics: Add the minced garlic and optional chopped green bell pepper to the skillet. Cook for another minute until fragrant.

4. 4

   Cook the liver: Push the onions and peppers to one side of the pan, or remove them temporarily. Add the remaining 2 tablespoons of olive oil to the skillet. Increase the heat to medium-high. Add the liver slices in a single layer. Cook for 2-3 minutes per side, until browned and cooked through but still tender. Avoid overcooking, as this will make the liver tough.

5. 5

   Combine and season: Return the onions and peppers to the pan with the liver. Sprinkle with cumin, coriander, salt, and black pepper. Stir gently to combine and cook for another minute.

6. 6

   Serve: Serve the beef liver and onions hot, with lemon wedges on the side. It is traditionally served with lahooh (Somali flatbread) or pita bread.