Bahraini Style Liver Recipes

BAHRAINI STYLE LIVER

Bahraini Style Liver image

Make and share this Bahraini Style Liver recipe from Food.com.

Provided by UmmBinat

Categories Lamb/Sheep

Time 45m

Yield 4 , 4 serving(s)

Number Of Ingredients 9

Ingredients

300 g lamb liver, chopped
1 chopped red onion
3 cloves of crushed garlic
1 dried black lime (loomi, found in Middle Eastern or Iranian shops)
khaleeji mixed spice (ibzar -- Gulf Spices (Ibzar))
black pepper
1 potato (optional)
sunflower oil
salt

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.

Nutrition Facts : Calories 187.5, Fat 4.1, SaturatedFat 1.5, Cholesterol 278.7, Sodium 61.7, Carbohydrate 20.6, Fiber 1.9, Sugar 1.9, Protein 18.6

BRAZILIAN-STYLE LIVER

Brazilian-Style Liver image

Make and share this Brazilian-Style Liver recipe from Food.com.

Provided by CJAY8248

Categories Beef Liver

Time 30m

Yield 1 lb. liver, 4-6 serving(s)

Number Of Ingredients 7

Ingredients

1 lb lambs' liver or 1 lb calf liver
pepper
2 large onions, sliced
1 garlic clove, crushed
fat (for frying)
4 -6 cups boiled rice
1/4 pint vinegar

Steps:

Slice the liver thinly and marinate overnight in the vinegar with the garlic and pepper.
Slice the onions and fry them in hot fat until brown.
Take them out and keep hot while the liver is fried on both sides.
Take this out also and pour the strained vinegar into the pan.
When it is simmering and almost boiling, add the liver.
Dish the liver up on the boiled rice with the onions and pour the sauce over.

Nutrition Facts : Calories 1278.5, Fat 15.7, SaturatedFat 5.3, Cholesterol 1100, Sodium 281.7, Carbohydrate 177.5, Fiber 4, Sugar 3.2, Protein 95.2

ITALIAN-STYLE BEEF LIVER

Italian-Style Beef Liver image

My family loves liver, but I get tired of serving the standard liver and onions. Here a rich tomato sauce makes the liver nice and tender.-Mina Dyck, Boissevain, Manitoba

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 14

Ingredients

1/3 cup all-purpose flour
1/4 teaspoon salt
1 pound beef liver, cut into bite-size pieces
4 teaspoons canola oil, divided
1 cup thinly sliced onion
1/2 cup chopped celery
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1 bay leaf
2 tablespoons chopped fresh parsley
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1 teaspoon salt
1/4 teaspoon pepper
Hot cooked spaghetti
Grated Parmesan cheese

Steps:

Combine flour and salt; toss with liver. Heat 2 teaspoons oil in a skillet, cook liver until no longer pink. Remove and set aside., In the same skillet, saute onion and celery in remaining oil until tender. Stir in tomatoes, bay leaf, parsley, basil, salt and pepper. Cover and simmer for 20 minutes, stirring occasionally. Add liver and heat through. Discard bay leaf., Serve over spaghetti; sprinkle with cheese.

Nutrition Facts :

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