Calf’s or Lamb’s Liver with Vinegar 2

Name: Calf’s or Lamb’s Liver with Vinegar 2
Cuisine: Lebanese
Ingredients: 750 g (1½ lb) calf’s or lamb’s liver, sliced; Salt and black pepper; 750 g (1½ lb) calf’s or lamb’s liver, sliced; 2 tablespoons butter; Salt and black pepper; 2–3 cloves garlic, crushed; 1 large onion, finely chopped; 1 teaspoon flour; 1 tablespoon dried crushed mint; 150 ml (¼ pint) wine vinegar

Preparation info

Difficulty
Easy

Appears in

A New Book of Middle Eastern Food

By Claudia Roden

Published 1986

About

This is a Lebanese recipe flavoured with mint, a favourite Lebanese herb. Samna or clarified butter is generally used for frying in the Lebanon, but butter is a perfectly adequate alternative.

Ingredients

750 g (1½ lb) calf’s or lamb’s liver, sliced
Salt and black pepper

Asia
Lebanon
Main course
Mediterranean

Method

Sprinkle the liver with salt and pepper. Brown it lightly and quickly on both sides in butter; remove from the pan, and put aside.

Fry the onions gently in the same pan until golden and soft. Add crushed garlic, mint and flour, and blend well into the hot butter. Stir in vinegar and a little water, and season with salt and pepper. Bring to the boil slowly, stirring, and cook for 5 minut