Kebda Mshermila with Beef Liver
Beef liver provides iron, vitamin A, and dense protein, so even a modest portion feels satisfying. Garlic, paprika, and lemon juice brighten the flavor and make the liver taste more vivid and fresh rather than heavy. This is a fast hot dish for moments when you want organ meat without a long cooking process.
Cut the beef liver (700 g) into convenient pieces and pat it dry very well with paper towels. Finely chop the garlic (12 g) and prepare the paprika (5 g), caraway (1 g), and lemon juice (15 g).
Heat the olive oil (30 g) in a wide skillet. Fry the beef liver (700 g) over high heat for 5-7 minutes, turning the pieces from time to time, until they are seared outside and no longer raw except possibly in the thickest parts.
Add the garlic (12 g), paprika (5 g), and caraway (1 g), and heat everything together for about 30 seconds. Then pour in the lemon juice (15 g), season with salt (5 g), stir, and remove the skillet from the heat at once.
Serve the liver hot while it is still soft and juicy. Fresh vegetables or a simple green salad work especially well on the side.
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