Laila El-Haddad, Maggie Schmitt

Spicy Fried Liver

Kibda Maqliya

Preparation info

  • Serves

    2–3

    • Difficulty

      Easy

Appears in

The Gaza Kitchen: A Palestinian Culinary Journey

The Gaza Kitchen

By Laila El-Haddad and Maggie Schmitt

Published 2021

  • About

One frequently sees street vendors pushing brightly decorated pushcarts through the streets of Gaza City selling trays of spicy sheep liver and other organs covered with a thick layer of brilliant red filfil mat’hoon.

For quicker preparation, this recipe can be made with chicken livers. They do not require pre-boiling.

Ingredients

  • 1 pound (approximately 500 grams) sheep or chicken liver
  • Extra virgin olive oil

Method

Wash the livers well with a little bit of salt, flour, and vinegar. Rinse and pat them dry.

Next, slice the livers (if using sheep liver) into slices approximately ½ inch (1¼ centimeters) thick by 3 inches (7½ centimeters) long. Pan-fry the slices in olive oil until they are browned on all sides, then add enough water to fully submerge the livers. Bring the water to a boil, then reduce