Alexandrian Liver

Ingredients

• 500g beef liver (or lamb liver)
• 2 tablespoons olive oil
• 1 large onion, thinly sliced
• 4 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 teaspoon paprika
• 1 teaspoon ground cinnamon
• 1 tablespoon fresh lemon juice
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)
• 1-2 fresh chili peppers, sliced (optional, for a spicy kick)

Instructions

1. Prep the Liver: If the liver has any skin or veins, remove them. Cut the liver into small, bite-sized pieces.
2. Cook the Onion and Garlic: Heat the olive oil in a large pan over medium heat. Add the sliced onion and sauté until soft and golden, about 5-7 minutes. Add the minced garlic and sauté for another minute until fragrant.
3. Add Spices: Add the cumin, coriander, paprika, and cinnamon to the pan. Stir to coat the onions and garlic evenly in the spices.
4. Cook the Liver: Increase the heat to medium-high and add the liver pieces. Stir occasionally, cooking for 4-5 minutes or until the liver is browned on the outside but still slightly pink inside (you can cook it longer if you prefer your liver more well-done).
5. Finish the Dish: Season with salt, pepper, and a squeeze of fresh lemon juice. If you like some heat, add in the sliced chili peppers at this point.
6. Serve: Garnish with fresh parsley and serve immediately with warm pita bread or rice.

Enjoy your flavorful Alexandrian Liver!