A Yemeniyah's Recipes

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.