Recipes please!

Find a selection of household tips and recipes for Egyptian Foods.

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Winged Isis
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Recipes please!

Post by Winged Isis » Wed May 05, 2010 9:00 am

My husband loves liver (urk!! :mrgreen: ). Anyone got any simple Egyptian recipes, without too many ingredients?


Carpe diem! :le:

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Post by Miriamkhalifa » Wed May 05, 2010 9:57 am

Always when you prepare liver remember to remove all membranes and blood vessels. To cut it in slices as thick as your finger is a good idea.

These suggestions for liver are made in my egyptian recipe book:

:mice: BREAD-FRIED LIVER: Season the slices with salt, pepper and lime juice, coat with flour and fry in oil or ghee until browned.

:eat: FRIED LIVER: Season the slices with salt, pepper and e few cloves of garlic. Heat 2 tablespoons of ghee and fry liver for 10 minutes while stirring

:cake: LIVER WITH CUMIN: Cut the liver into medium cubes, grate 1 onion and saute lightly in ghee or oil, add liver. cook for a few minutes. add 4 cloves of garlic (crushed). Stir until lightly browned. Add 1 cup of tomato juice, salt, pepper and 1 tbs cumin. Cook until sauce thickens.

:gg: GRILLED LIVER: season liver slices with salt, pepper, thyme and oil, marinate for 30 minutes and then grill on a double grill or teflon pan.
Arrange the liver slices on a plate, squeeze lime juice over and serve :)
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Post by drwho » Wed May 05, 2010 9:58 am

Chicken Liver Pate dead simple to make and tastee......8)

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Post by Kevininabydos » Wed May 05, 2010 10:19 am

As with all food there are variations in the preparation from region to region and town to town, from the street side stall to the home. Most liver (Kibda) recipes are easy like the popular street food stall one, this is simply diced onion, diced green pepper, diced liver, sometimes with diced tomato and fresh coriander, a pinch of chili, and a sprinkle of salt all fried together on a griddle and served in the local pitta bread as a sandwich.
A bit more sophisticated is the Alexandrian style For this you will need: Half kilo liver, 5 garlic cloves, A hot chili pepper, Tablespoon dried coriander, Tablespoon cumin, salt and pepper, Juice of 2 limes Half cup of corn oil. Cut liver into thin slices, wash and leave to drain in colander. Crush garlic, chili, coriander, cumin, pinch of salt and pepper in a pestle and mortar, mix with liver in a bowl with half lime juice and marinade for an hour. Heat oil add liver slowly moving it constantly, add slowly so oil stays hot as the liver must sear to seal it. after about 5 mins lower heat, cover and cook for further 10 mins. remove lid turn up heat and stir till lightly browned season with remaining lime juice and serve.
Another easy one is Liver with cumin seasoning. For this use: Half kilo liver, 1 onion, 2 Tablespoons of oil, 4 cloves of garlic crushed, Cup of tomato juice, salt and pepper, Tablespoon ground cumin. Cut liver in to medium size cubes, wash and drain. Grate the onion and fry in the oil till light golden, add the liver stirring, add the garlic and cook till liver lightly browned. Add tomato juice, salt and pepper and cumin. cook, stirring occasionally until the sauce thickens and oil rises to the top. Serve.
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Post by PRchick » Thu May 06, 2010 12:37 am

Here liver and onions is popular. Take sliced calf's liver, dredge in seasoned flour, fry in oil, remove to plate, saute sliced onions in same pan until soft, serve over the liver.
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Post by Winged Isis » Fri May 07, 2010 1:58 pm

Thanks all! (I think... I was almost hoping I'd get no responses so I wouldn't have to cook this stuff). :roll:
Carpe diem! :le:

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Post by Winged Isis » Thu May 13, 2010 2:39 pm

Forgot to ask... does it freeze okay?
Carpe diem! :le:

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Post by Christine » Thu May 13, 2010 3:04 pm

Yes WI you can freeze liver.

George can we ahve your recipe for chicken liver pate please :)
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Post by drwho » Thu May 13, 2010 3:25 pm

I usually marinade my liver, most days........8)

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Post by Christine » Thu May 13, 2010 3:40 pm

We know that honey but what about the chicken ?? :lol:
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Post by Winged Isis » Fri May 14, 2010 12:48 pm

Ta, C! Yes please, dr! :P
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Post by Jayway » Fri May 14, 2010 6:22 pm

Portuguese way (had this last night) - put new potatos on to boil. Slice lambs liver as thin as you can, put in bowl with salt, black pepper,a little olive oil and red wine. Cut onions thinly, fry in butter. Onions go to plate on top of potato pot and liver into pan, hot, cook quickly and serve. Should take 20 mins maximum.

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