Klaya
Liver and peppers thrown into a very hot pan with cumin, done in the time it takes to lay the table.
Serves 3 · 20 min
Per portion (198 g)
| Calories | 380 kcal |
|---|---|
| Protein | 36.1 g |
| Carbohydrates | 9.7 g |
| Fat | 21.1 g |
| Saturated fat | 4.2 g |
| Sugars | 1.7 g |
| Fibre | 2.1 g |
| Sodium | 734.3 mg |
Counted from the recipe. Real portions vary with the cook.
Ingredients
- 500 g, sliced beef liver
- 3 green peppers
- 4 cloves garlic
- 2 mgharfa s8ira cumin
- 1 mgharfa s8ira harissa
- 3 mgharfa kbira olive oil
- 1 lemon
Method
- Get the pan properly hot before anything goes in.
- Sear the liver hard and briefly — overcooked liver is ruined liver.
- Add the peppers and garlic and keep the heat high.
- Season with cumin and harissa, squeeze lemon over, serve at once.