Best Bahraini Style Liver Recipes

MOROCCAN FRIED LIVER AND ONIONS

Steps:

• Gather the ingredients.
• Make sure the liver is properly cleaned and trimmed. Slice the liver into thin cutlets or steaks and score the edges all around to help prevent the liver from curling up while frying.
• In a large bowl, mix the liver with the spices-cumin, paprika, 1 teaspoon salt, 1/4 teaspoon black pepper, and cayenne pepper-, vinegar, and oil and let marinate for 30 minutes, up to two hours.
• In a large skillet, heat the vegetable or​ olive oil over medium to medium-high heat.
• Add the sliced onions , season to taste with salt and pepper, and stir to coat evenly.
• Fry for about 10 minutes, stirring occasionally, until the onions are lightly colored and tender. Push the onions to the sides of the pan.
• If desired, dredge the liver lightly in flour. Add the liver to the pan and fry it for 3 to 4 minutes on each side, or until cooked through (stirring the onions occasionally).
• Transfer the meat and onions to a plate, and return the pan to low heat.
• Add the butter to the pan and swirl the pan to melt the butter and combine it with the juices to form a sauce.
• Serve the liver and onions immediately with the sauce poured on top. Garnish with chopped parsley or cilantro.

BAHRAINI STYLE LIVER

Steps:

• Peel and dice the potato into small pieces and par boil until slightly soft.
• Fry the onions and garlic in oil until soft.
• Add spice mix, black pepper, ground lime. Let the spices infuse with the onions.
• Add the potatoes, liver and salt and mix on a high heat.
• Then lower heat and cover for a minute. Be careful not to over cook the liver as it will become hard.
• Serve with green salad, spring onions and pita bread.

BEEF LIVER WITH BALSAMIC VINEGAR

Steps:

• Cook bacon in a large skillet until crisp. Remove bacon from skillet and drain on a paper towel.
• Remove 2 tablespoons drippings from skillet and set aside.
• In the remaining drippings, cook the onions over medium high heat, stirring often, for about 15 minutes or until soft and caramel colored. Remove from the skillet and set aside.
• In a shallow dish, combine the flour, salt and pepper. Dredge liver.
• Heat the reserved bacon drippings in the skillet and add the liver, cooking on medium high heat until browned -- 2-3 minutes per side.
• Remove to plates and top with onions. Cover with foil to keep warm.
• Add vinegar and broth to skillet, cooking and stirring to loosen browned bits from bottom of skillet. Stir in the honey and bring to a boil, stirring for 5 minutes.
• Sprinkle the crumbled bacon on top of the onions and pour vinegar mixture over the top.