Kebda (liver) Recipe

Inspired by Sammy's Lebanese Kitchen and Bakery

Time30m

Serves2

(Liver).

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Main Ingredients

1 1/8 lb (500 grams) Lamb liver

1 medium Onion

3 cloves Garlic cloves

2 tablespoons olive oil

1 teaspoon Cumin powder

1 teaspoon Watkins paprika

1 teaspoon Celtic sea salt

1 teaspoon black pepper

1 tablespoon Fresh parsley

1 tablespoon ReaLemon lemon juice

Method

Cooking Instructions

Prepare the Ingredients

Clean the lamb liver under cold running water, then cut it into bite-sized pieces. Finely chop the onion and garlic.

Cook the Onion and Garlic

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Then, add the minced garlic and sauté for another minute.

Cook the Liver

Increase the heat to medium-high and add the liver pieces to the skillet. Sprinkle with cumin, paprika, salt, and black pepper. Cook for about 5-7 minutes, stirring occasionally, until the liver is browned but still slightly pink in the center.

Finishing Touches

Remove the skillet from heat. Stir in the fresh parsley and lemon juice. Adjust seasoning if necessary.

Serve

Serve the Kebda hot, garnished with additional parsley if desired.