Bahraini Style Liver Recipes

MOROCCAN FRIED LIVER AND ONIONS

Steps:

• Gather the ingredients.
• Make sure the liver is properly cleaned and trimmed. Slice the liver into thin cutlets or steaks and score the edges all around to help prevent the liver from curling up while frying.
• In a large bowl, mix the liver with the spices-cumin, paprika, 1 teaspoon salt, 1/4 teaspoon black pepper, and cayenne pepper-, vinegar, and oil and let marinate for 30 minutes, up to two hours.
• In a large skillet, heat the vegetable or​ olive oil over medium to medium-high heat.
• Add the sliced onions , season to taste with salt and pepper, and stir to coat evenly.
• Fry for about 10 minutes, stirring occasionally, until the onions are lightly colored and tender. Push the onions to the sides of the pan.
• If desired, dredge the liver lightly in flour. Add the liver to the pan and fry it for 3 to 4 minutes on each side, or until cooked through (stirring the onions occasionally).
• Transfer the meat and onions to a plate, and return the pan to low heat.
• Add the butter to the pan and swirl the pan to melt the butter and combine it with the juices to form a sauce.
• Serve the liver and onions immediately with the sauce poured on top. Garnish with chopped parsley or cilantro.

ABSOLUTE BEST LIVER AND ONIONS

Steps:

• Gently rinse liver slices under cold water, and place in a medium bowl. Pour in enough milk to cover. Let stand while preparing onions. (I like to soak up to an hour or two - whatever you have time for.) This step is SO important in taking the bitter taste of the liver out.
• Melt 2 tablespoons of butter in a large skillet over medium heat. Separate onion rings, and saute them in butter until soft. Remove onions, and melt remaining butter in the skillet. Season the flour with salt and pepper, and put it in a shallow dish or on a plate. Drain milk from liver, and coat slices in the flour mixture.
• When the butter has melted, turn the heat up to medium-high, and place the coated liver slices in the pan. Cook until nice and brown on the bottom. Turn, and cook on the other side until browned. Add onions, and reduce heat to medium. Cook a bit longer to taste. Our family prefers the liver to just barely retain a pinkness on the inside when you cut to check. Enjoy!

BAHRAINI STYLE LIVER

Steps:

• Peel and dice the potato into small pieces and par boil until slightly soft.
• Fry the onions and garlic in oil until soft.
• Add spice mix, black pepper, ground lime. Let the spices infuse with the onions.
• Add the potatoes, liver and salt and mix on a high heat.
• Then lower heat and cover for a minute. Be careful not to over cook the liver as it will become hard.
• Serve with green salad, spring onions and pita bread.

TRADITIONAL BAHRAINI CHICKEN MACHBOOS / MACHBOUS

Steps:

• Cut the chicken in half. Heat the water and leave aside. In a small bowl, mix the buharat, turmeric, cumin, and cardamom together and add to the mixture one teaspoon of salt. Sprinkle half of the spice mixture on the chicken halves.
• Heat oil in a large cooking pan, fry the onions until golden brown, then add to the pepper and the black limes - you MUST make a hole in each limes.
• Add the chicken to the onion mixture and turn it over a few times in the pan. Sprinkle on the chicken a teaspoon of cinnamon and the rest of the mixed spices. Turn the contents all together so the chicken is coated with the spices, cover the pan and let it cook on medium heat for 3 minutes.
• Add the garlic, chopped ginger, and tomato cubes to the pan and turn the ingredients in the pan a few times. Cover again for 3 minutes on medium heat. Sprinkle with the rest of the salt and pour on it water while its still hot.
• Cover the pan and let it cook for about 1 hour, or until the chicken is cooked. Add the copped coriander 5 minutes before you remove the chicken from the stock in the pan. While the chicken is cooking, wash the rice well and soak for 10 minutes in cold water, then drain.
• Remove the chicken from the pan and put on an oven tray, brush with some oil and sprinkle with the rest of the cinnamon powder and grill in the oven until the chicken is golden brown.
• Add the rice to the chicken stock, stir, then let it cook on low heat until the rice absorbs the stock and is almost done.
• Sprinkle rose water and lemon juice over the rice and place the butter pieces on the top. Cover the pan and cook on low heat for 30 minutes.
• Serve the rice on a large serving plate and place the grilled chicken halves on the top.

MARAGAT BAMIA - OKRA STEW WITH GOAT

Steps:

• Rub meat with ibzaar mixture.
• Heat oil in a medium sized saucepan or pot. Add meat with spices. Add some salt to meat. Fry until brown.
• Heat oil in seperate sautee/frying pan. Add tomatoes, onions, okra and garlic. Fry until onions are soft and slightly golden and until okra starts to slightly change color. It is best to add the garlic at the end of the frying process as garlic burns easily.
• Add above mixture to meat.
• Add water (make sure that meat is completely covered by at least 1 inch).
• Add tomato paste, lemon (or dried limes) and salt to taste.
• Bring to boil. Cover pot and reduce heat to medium for around 45 min and then low for maybe 10 to 15 minute
• Serve with Basmati rice.

ITALIAN-STYLE DEER LIVER

Steps:

• Heat the oil on medium heat and add the bacon, onions, garlic and bay leaves.
• Mix the flour and the 2 pinches of salt and pepper and coat the pieces of liver.
• Once the onions have clarified, add the liver and cook on all sides. Remove liver from pan and keep warm.
• Add the tomatoes, half the parsley, thyme and sherry and bring to a boil, cooking until sauce thickens. Taste sauce and add salt and pepper to taste.
• Put the liver back in for a minute.
• Serve on top of hot spaghetti and top with remaining parsley.