Sheep’s Liver [Yemeni Style]
July 1, 2011 by lamyaalmas
We usually have this for breakfast during Eid Al Adha, when we Muslims celebrate the sacrificing of a lamb for the son of Prophet Ibrahim (as) Ismail (as). We are, if able, commanded to sacrifice a lamb/sheep /goat/cow in commemoration of this great event, and divide it into three portion–a third for the poor, a third for relatives, and last third for ourselves. So, on the day when we slaughter we take the fresh liver and make this dish for breakfast when we come home from Eid Al Adha prayer.
You will need:
1) a pound of liver–cut into cubes. [ Tip: place in the freezer for a little while, and then cut it while it half frozen–it makes it easier and neater to cut. Or else use a VERY sharp knife]
2) 1 big onion finely chopped
3) chopped hot green pepper [as much as you desire. Less if you do not like it spicy]
4) 2 small tomatoes, peeled and finely chopped.
5) 2 tbslp of finely chopped cilantro
6) 2 tbslp of olive oil
7) salt to taste
8 ) 1 tsp cumin
9) 1 tsp of coriander
10) 2 tbslp of tomato paste
11) 3 cloves of garlic finely minced
In a pan under medium heat add oil, onions, garlic, and hot green peppers. Sautee until the onions are golden brown–make sure you are careful that you do not burn the garlic, by stirring often. Add the liver and let cook until they turn color, to a grey. Don’t overcook the liver or they will become dry and harden. Add tomatoes and let cook until they break down. Then add the cumin, coriander, and salt and let cook for another couple of minutes. Finally add the tomato paste, and let cook for another couple of minutes. Add 1/2 cup of water, and let simmer until oil rises to the surface and the sauce thickens. Garnish with the cilantro.
Posted in Yemeni Dishes | 4 Comments
A Yemeniyah's Recipes 
Is this what they call kippta in yemen?
Yes they call it Kibda in Yemen.
Assalaamu- alaykum
This is similar to a Cape Malay recipe here in Cape Town, South Africa. We slice our cleaned lamb into thin slices, and marinade it in milk for 30min to help with the tenderness. Then its seasoned and dusted with flour and fried in a little oil till golden on each side. Now we saute a large onion in the same oil with a green chili. When its golden, add a balnced combination of sugar and vinegar with salt and pepper for a sweet sour effect. Now add the liver back with a little water and simmer 5min to complete cooking the liver and to bring the dish together. Serve with mashed potatoes and steamed veggies.
We only Qurbaan our Sheep after Eid Salaah. So we can’t use our liver for Eid morning’s breakfast. But I’ll try it for one of the Three days of Tashreeq, InshaAllah. Shukran
[…] and children head to Eid prayers while the women stay at home and make a grand Eid breakfast of sheep’s liver and kidneys in a savory sauce. Neighbors exchange Eid dishes. After prayer male relatives stop by with their […]