Monday, July 22, 2013

422. Liver Salad

Liver is not for everyone, and that is understandable. But like it or not, it is unreasonable to deny its health-boosting abilities, such as its iron content (hence it is regularly "prescribed" to anaemics).

This salad makes liver more pleasant to eat and not like a health chore.
You can use sheep, cow, or even chicken liver; I used sheep's liver here.
It is lightly coated in a spiced flour mixture then fried until cooked. Once cooled, it is added to a refreshing and fairly standard salad. You can change the vegetable content to suit your taste.


For the liver:
1 sheep's liver (about 400g), sliced
2/3 cup flour
1 tsp salt
1/2 tsp chili powder
1/2 tsp paprika
1/4 tsp pepper

For the salad:
1 head lettuce
3 spring onions
2-3 tomatoes
1 green capsicum
1/4 cup pomegranate seeds (optional)

For the dressing:
2 Tbsp fresh lemon juice
4 Tbsp olive oil
3/4 tsp salt
1/4 tsp cumin


To make the liver:
In a plastic disposable bag, place the flour, chili, paprika, salt, and pepper.
Toss the sliced liver in the flour mixture to coat.
Shake in a colander to release all the excess flour.
Fry the liver in hot oil until a golden brown and cooked through.
Let drain from excess oil on paper towels and set aside to cool.
Make the salad:
Roughly chop the lettuce, slice the tomato, spring onions, and green pepper.
To with the cooled fried liver and the pomegranate seeds.
Whisk the dressing ingredients together and drizzle over the salad just before serving.

صحة و عافية


Anonymous said...

this looks rather good. My husband loves liver and I find it hard to find a good way to cook it... the other problem I saw is that the only halal liver I found war cow liver (we live in a very small town in germany and have to drive 2 hours to get to munich from which we can actually buy halal meat)... and the problem is really that cow liver smells funny when not cooked in water beforehand... is there some kind of trick I should know about?
or do you have any other liver recipes? (I am totally browsing through your recipes at the moment)

Maryam Mohammed said...

The best suggestion I have for making liver more palatable is layering the flavors. In this case I floured and fried the liver, then combined it in a salad of various flavors and textures, including fresh lemon juice.
I remember thoroughly enjoying grilled sheep's kidneys and liver as a four year old with my grandmother, and now due to over-thinking about it I shrink away from the idea!
Some people love liver sauteed with onion (see the flavor layering?) in a sandwich.
It is also commonly Iraqi to have mixed grill platters consisting of tikka (grilled meat cubes), kidneys, liver, and sometimes even sheep's balls (testicles).
I'm not too handy with the outdoor grill, but I might get someone to help me and make a post on Iraqi Gill Platter someday.
Bovine liver is fine, but sheep's liver is known to have a more delicate flavor.
Jazak Allah khair for going out of your way to get halal food.
A last suggestion I have is if you are going to saute the liver, a splash of vinegar mighty help in minimizing any pungent unpleasant smell and taste.
Keep in mind raw meat and especially liver can go bad really fast, and even 2 hours in the car and start the rotting process. Have you thought about packing your meat/chicken/fish purchases in a freezer bag packed with ice for the duration of the trip?
Hope this helps!