Kebdet El Prince

Ingredients

Beef liver

1 pound, rinsed and cut into small pieces

Onions

2 medium, finely chopped

Garlic

4 cloves, minced

Vegetable oil

2 tablespoons

Cumin

1 teaspoon

Coriander

1 teaspoon

Black pepper

1/2 teaspoon

Salt

1 teaspoon

Lemon juice

2 tablespoons, freshly squeezed

Parsley

1/4 cup, finely chopped (for garnish)

Instructions

1. Rinse the beef liver under cold water and pat dry with paper towels. Cut the liver into small, bite-sized pieces and set aside.
2. In a large skillet, heat the vegetable oil over medium heat. Once hot, add the finely chopped onions and minced garlic. Sauté for about 5 minutes, or until the onions are soft and translucent.
3. Add the pieces of beef liver to the skillet and cook for 5-7 minutes. Stir occasionally, ensuring the liver is cooked through and no longer pink in the center.
4. Sprinkle the cumin, coriander, salt, and black pepper over the liver mixture. Stir well to coat the liver evenly with the spices.
5. Remove the skillet from heat and drizzle the freshly squeezed lemon juice over the liver, mixing to incorporate the tangy flavor.
6. Garnish with chopped parsley and serve hot, ideally alongside rice or fresh pita bread.