Estimated Nutrition (whole recipe, rough)
Counts 9 of 12 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Lamb Liver | 100g cooked | 294 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Leaf | not in our table | 0 |
| Liver | not in our table | 0 |
| Anise | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 small Onion, peeled, sliced 1/8 inch thick and separated into rings
- 1 tbsp Salt
- 1/4 tsp Salt
- 1/4 cup Parsley, finely chopped and preferably flat leaf
- 1/4 tsp Hot Red Pepper, crushed
- 1 lbs Lamb liver, trimmed and cut into ½ inch cubes, or 1 lb. calf's liver, trimmed and cubed
- 1/4 cup Raki , or ouzo or pernod or any other anise flavored aperitif
- 1/4 cup Flour
- 3/4 cup Olive Oil
- Black Pepper, freshly ground
- 2 Red Peppers, long, Italian Type, cut in half, deribbed
Directions
Place the onion rings in a sieve or colander, sprinkle with 1 tablespoon of the salt, and turn them about with a spoon to coat them evenly.
Let them rest at room temperature for 30 minutes, then rinse under warm running water and squeeze them gently but completely dry.
In a large bowl, toss the onions, parsley and red pepper together until well mixed.
Set aside.
Drop the liver into a bowl, pour in the raki and stir together for a few seconds.
Then pour off the raki.
Toss the liver and flour together in another bowl, place the liver in a sieve and shake through all the excess flour.
In a heavy 10 to 12 inch skillet, heat the oil over high heat until a light haze forms above it.
Add the liver and stir it about in the hot oil for 1 or 2 minutes, or until the cubes are lightly browned.
Stir in the remaining ¼ teaspoon of salt and a few grindings of pepper.
With a slotted spoon, transfer the liver to paper towels to drain.
Mound the liver in the center of a heated platter, arrange the onion-ring mixture and red pepper strips around it and serve at once
Category:Saudi Arabian Recipes
Category:Saudi Arabian Meat Dishes