Kasbi mishwi bi toum

Kasbi mishwi bi toum

Grilled liver with garlic

By
From
The Complete Middle Eastern Cookbook
Serves
4-6
Photographer
Alan Benson

Ingredients

Quantity Ingredient
500g lamb liver
3-4 garlic cloves
1/2 teaspoon dried mint, finely crumbled
60ml olive oil
salt and freshly ground black pepper, to season
lemon wedges, to serve

Method

  1. Soak the liver in cold salted water for 20 minutes. Drain, remove the skin, then cut the liver into 1 cm slices. Cut the slices into roughly 2 cm squares. Pat dry with paper towels.
  2. Crush the garlic and combine with the mint. Spread each side of the liver pieces with the garlic paste and place in a dish. Sprinkle with the oil and season with salt and pepper. Cover and leave for 30 minutes.
  3. Thread the liver pieces onto skewers, passing them through the sides of the squares so that the liver is flat on the skewers.
  4. Cook over a glowing charcoal fire for 1–2 minutes each side, taking care not to overcook, and brushing with the oil from the dish during cooking.
  5. Serve hot with lemon wedges. Serve as a meze or main meal.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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