Chicken

Fried Liver

Name: Fried Liver
Total time: 5 min
Yield: 4 servings
Cuisine: Israeli
Ingredients: 1 lb liver; Salt to taste; Black pepper to taste

Liver slices (lamb or chicken), soaked and patted dry, fried quickly over high heat and seasoned with cumin, turmeric and paprika; sometimes a grain (freekeh) is cooked over them in stock and served with caramelized onion.

⏱ 5 min

🥩 Meat 🌾 Gluten-free

👨‍🍳 Method

1
Add slice the liver over high heat and fry 1–2 minutes per side. Don't overcook: the liver should stay pink inside.
⚙ Adding to the hot fat and fryingStove
💡Liver is fried fast over high heat: it browns outside and stays pink and tender inside. One more minute in the pan and it turns hard and grainy.
💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
2
Sprinkle the salt and black pepper over the liver and stir.
3
Serve immediately.

169calories

26 gprotein

5 gcarbs

6 gfat

● protein 58%● carbs 11%● fat 31%

Per serving (125 g), of 4 servings

💡 Tips🧂 Ingredients in the steps⚙ Techniques and tools🍎 Nutrition🖼 Photo

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⚖ About the ingredients

Liver: 135 kcal per 100 g · More about Liver →
Salt: 1 tbsp = 18 g · 0 kcal per 100 g · More about Salt →
Black pepper: measured in pieces: one ≈ 0.5 g · 251 kcal per 100 g · More about Black pepper →

🔧 Tools needed (1)

Stove · 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)

By the steps, as the recipe is built now: another version or addition can change the list.

🧩 Parts

Fried onion (optional): Fried onion · Ground beef fried with onion · Pot-Browned Meat
Caramelized Onion (optional): Caramelized Onion
Cream Sauce (optional): Cream Sauce
Meat Spice Rub (optional): Oil, Garlic and Spice Rub
Nuts and Seeds Toasted in a Dry Pan (optional): Nuts and Seeds Toasted in a Dry Pan

⚙️ What you can change

Possible additions: Soaking in cold water (30) · Soaking the grain (10) · Chicken pieces · Cumin · Turmeric · Cinnamon · Paprika · Hot paprika · Lemon juice · Freekeh cooked over the liver · Stock · Cooking the grain (25) · Toasted pine nuts · Parsley · Cilantro · Cutting the liver (into even pieces) · Flour coating · Remaining oil for the liver (the olive oil) · Butter in a separate pan · Ground coriander · Thyme · Vinegar · Wine · Honey · Pomegranate molasses · Brief cooking with the liquids (2 minutes) · Chopped garlic on top · Pomegranate seeds · Serving (with bread) · Frying oil · Butter with the oil · Liver returned to a cream sauce (minutes) (2) · Tomato paste · Marinating (minutes) (30) · Garlic fried after the liver · Thyme sprig · Rosemary sprig · Bread for serving · Hearts before the liver · Spleen after the hearts · Cooking the spices in the pan (1 minute) · Tomatoes in the sauce · Butter with the returned liver · Dried rosemary
Soaking liquid: in cold water
Name of the liver in the steps: slice the liver
Frying time per side: per side
Where the onion goes back: to the pot
Name of the liver in the steps: the liver
Name of the livers when cleaning: the livers
Frying the hearts (minutes): 3
Frying the spleen (minutes): 2
Cooking the sauce in the pan (minutes): 5
Sign the sauce is ready: the sauce reduces
Cooking the returned liver (minutes): 2