Alexandrian liver sandwiches
Middle Eats · ♥ 1.2K likes · 47.6K views · 6 min video
Read about lamb in the BrightCulinary Book
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Ingredients
Method
Techniques
- 3 tbsp lemon juice
- ½–1 cup green chillies
- 13 cloves garlic
Slice and juice lemons to get three tablespoons of juice. Slice the green chillies into circles. Mince the garlic.
To peel garlic fast, slice the root tips off a whole head, hit each clove with a heavy object to loosen the peel, then shake the cloves out.
- lamb liver
Slice the liver vertically into strips slightly thicker than a pencil, cut long pieces to about five centimeters or two inches, and remove gristly or veiny bits.
- water
- 2 tbsp white vinegar
Cover the liver with water, add two tablespoons of white vinegar, mix and stand at least 15 minutes for a cleaner taste, then drain.
- 6 cloves garlic
- 1 tbsp white vinegar
- 1 tsp salt
- 1 tsp cumin
Mix the marinade garlic, vinegar, salt, cumin, black pepper and chilli powder into a uniform paste.
- ½ tsp black pepper
- ¼ tsp chilli powder
Coat the drained liver in the marinade and leave at least one hour, preferably two.
- 70 g tahini
- 70 g yogurt
- 1 tsp salt
- ¼ tsp black pepper
- ¼ tsp chilli powder
- ¼ tsp cumin
- 1 tbsp lemon juice
- ½ tbsp white vinegar
- 2 cloves garlic
For the tahina sauce, combine tahini, yogurt, salt, black pepper, chilli powder, cumin, lemon juice, vinegar and minced garlic until thick and uniform.
- 30 ml water
Add room temperature water about 30 ml at a time, mixing until a smooth creamy sauce forms that is liquid but not runny. Taste and adjust to bright and tangy.
- 2 tbsp vegetable oil
- 5 cloves garlic
Heat two tablespoons of vegetable oil in a heavy pan over medium high heat, add the minced garlic and the chillies and cook a few minutes until the garlic is fragrant.
- 1½ tsp salt
- ½ tsp black pepper
Add the marinated liver, stir, and season with salt and black pepper. Keep mixing; it will release water.
Cook about five minutes until no longer pink and evenly browned. Do not cook longer than seven minutes or it dries out.
- 2 tbsp lemon juice
- 2 tbsp white vinegar
- fino bread rolls
Off the heat, add two tablespoons each of lemon juice and white vinegar and give a final mix.
Slice the rolls open without cutting all the way through. Spread a tablespoon or two of tahina sauce, add a few tablespoons of liver with some pan juices, and top with raw chilli slices.
Assembling in fino rolls