Wasfetna

Liver sandwich

Liver cubes flash-fried with garlic, chili and lemon, in Arabic bread with sumac onions.

Liver sandwich
Cooking time
26 min
Hands-on time
26 min
Difficulty
Easy
Cuisine
Levantine
Calories
580
Contains
Gluten, Dairy, Sesame

The shortest step in the whole kitchen: the liver fries for two to three minutes only, because after that it toughens. The membranes come off first, and the salt goes in last, because at the start it draws out the liver's water and stews it.

Before you start

  • Before you beginRead the steps completely, measure the ingredients, and prepare the tools before turning on the heat or oven.
  • Timing the servingPrepare what you can in advance and leave the final touches until serving time to maintain the texture.

Ingredients

4people

Amounts follow the number of people

For the liver

For bread and toppings

For the sauce

When doubling the quantity, use a wider container, and gradually increase the salt and seasoning after tasting.

Shopping list

Equipment

  • Heavy frying pan — Very high heat and small batches — liver toughens in seconds.

Method

  1. Clean the liver of membranes and veins and dry it completely.

    10 min
    You’ll know it’s ready when

    The cubes are clean and dry.

    Tip: The membrane shrinks over the heat and makes the piece hard.

  2. Heat the pan over very high heat before adding the liver.

    3 min
    You’ll know it’s ready when

    The pan is smoking slightly.

  3. Fry the liver in small batches for only two to three minutes with quick stirring.

    6 min
    You’ll know it’s ready when

    The outside is brown and the inside is still slightly pink.

    Tip: The liver hardens after three minutes — that's the shortest step in the whole kitchen.

  4. Add the garlic, chili pepper, spices, and lemon, then finally the salt.

    3 min
    You’ll know it’s ready when

    The aroma is strong and the sauce is reduced.

    Tip: Salting too early draws out the liver's water and stews it.

  5. Heat the bread, arrange the liver and onions with sumac and parsley, and roll it up.

    4 min
    You’ll know it’s ready when

    Serve immediately while hot.

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