Levantine cuisine · Meat & Kebab

Sawda Ghanam Meqliyeh

Cubed lamb liver briefly seared in olive oil, deglazed with garlic, sumac and plenty of lemon.

Ingredients · for 4 servings

• 600 g lamb liver
• 5 garlic cloves
• 2 tbsp sumac
• 2 lemons
• 1 red onion
• 1 bunch flat-leaf parsley
• 1 tsp pul biber
• 5 tbsp olive oil
• Salt, pepper

Instructions

1. Trim the lamb liver of membranes and veins, cut into 2 cm cubes and pat very thoroughly dry – wet liver won't sear, it will boil.
2. Slice the garlic thinly, shave the red onion into thin rings and roughly chop the parsley.
3. Heat 3 tbsp olive oil in a large pan almost to smoking point and sear the liver in two batches for 2 min. each without moving it, so a crust forms.
4. Turn the cubes, fry for another 1–2 min. until browned outside and just pink inside, then season with salt and pepper for the first time.
5. Add the garlic, fry for 30 sec. and deglaze immediately with the juice of one lemon, scraping up the browned bits from the pan.
6. Sprinkle with sumac and pul biber, stir in the onion rings, parsley and remaining olive oil, and serve immediately with lemon wedges and flatbread.