Lebanese Kibed Makli (Fried Liver) Recipe


½ kg (16 oz) chicken liver, cut into small cubes (remove thin transparent layer )
3 large onions, sliced
½ tsp salt (as desired)
½ tsp ground hot black pepper (as desired)
½ tsp ground allspice
½ cup lemon juice or 2 tbs pomegranate juice or 1 tbs balsamic vinegar
2 tbs butter


Fry onion and garlic cloves in oil over high heat, stir for 5 minutes.Add beans, cook for 10 minutes, stir occasionally.Add tomato, salt, sugar, chili, allspice, and water. Cover. Bring to a boil.Cook over low heat for 35 minutes or till tender.Remove chili then serve cold with spring onions.

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