1.Put 1l35fl.oz of water to boil. 2.Wash the liver in cold water and clean it (remove connective tissue, fat). Leave it in a strainer to drain 3.Peel the onions, chop them rather coarse and put them in the bowl. 4.Slice 1/2 a lemon, cut each slice in smaller pieces and place them in a small bowl. 5.Peel the garlic and place it with the lemon. 6.Using the mortar and pestle, grind 1 ts of cumin with 1 ts coarse salt. 7.The liver should be dry enaugh now, put it in the plate and sprinkle half of the ground cumin, all the oregano and the thyme over it. 8.Wash the strainer well, you’ll need it for the rice.
In each plate, add a few spoons of rice on half the plate, then a few pieces of liver near the rice. Add on top some onion and sauce from the liver. Optionally, you can garnish with some (dry) fried onion, to add some crunchiness.
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