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  Added: Dec 16, 2010  •  Visited (144)  •  Print version Print this recipe (20)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Liver Kebabs
(Jigher Kebabi)
What You Need:
  • Liver
  • Caul-fat
  • Garlic
  • Wine vinegar
  • Stock
  • Salt and pepper

  • How To Cook:
    1. Cut into 1˝-inch dice as much sheep's or lambs liver as required.

    2. Thread the pieces on skewers and wrap each one with a thin piece of caul-fat.

    3. Place them before a moderate fire and turn them slowly until the liver is nicely roasted (about 20 minutes). When cooked, dish it up.

    4. Well pound 2 or 3 skinned cloves of garlic in a mortar, add ˝ teacup of wine vinegar, 2 of stock and a little salt and pepper.

    5. Stir it well with a wooden spoon and pour it over the liver.

    6. Put the cover on the dish and place it in a moderate oven (350°F) or on a charcoal fire covered with ash for 5 minutes or so, and then serve.

    To Serve: 4 - 6
    This recipe is also available in:
    Cuisine » Middle East » Turkey
    Dish » Appetizers
    Main Ingredient » Meat & Poultry » Lamb
    Main Ingredient » Vegetables » Garlic
    Main Ingredient » Condiments » Vinegar

     





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