Ingredients:
800 g strips veal liver, washed and drained
5 garlic cloves, thinly sliced
Salt and cracked black pepper
1 teaspoon ground cumin
2 tablespoon lemon juice
1/2 teaspoon nutmeg, grated
1/2 teaspoon mastic
1/2 teaspoon mastic
1 medium red onion
100g yellow and red bell pepper mix
2 tablespoon olive oil
1 hot chili pepper, thinly sliced
1 teaspoon smoked paprika
For reserving: Hummus salad and beta bread
4 people
20 Min.
15 Min.
Directions:
-
1
Put a griddle pan on a high heat
-
2
Halve, deseed and slice the pepper into thin strips, then peel, halve, and finely slice the onion.
-
3
Put the peppers, onion, garlic and livers into a bowl with the paprika, nutmeg, mastic and cumin. Add the lemon juice, drizzle over 2 tablespoons of oil, season with a good pinch of black pepper and mix well. Put aside to marinate for 5 minutes.
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4
Meanwhile, the pan the pan is really hot, using tongs place the pepper, onion, and livers onto the griddle and cook for 6 to 8 minutes, or until the livers are golden and cooked through.
-
5
Keep turning the pieces of livers and vegetables over so they don’t burn – you just want them to lightly chargrill to give you a lovely flavour.
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6
Serve with Hummus salad and beta bread.
