BAHRAINI STYLE LIVER
Make and share this Bahraini Style Liver recipe from Food.com.
Provided by UmmBinat
Categories Lamb/Sheep
Time 45m
Yield 4 , 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 187.5, Fat 4.1, SaturatedFat 1.5, Cholesterol 278.7, Sodium 61.7, Carbohydrate 20.6, Fiber 1.9, Sugar 1.9, Protein 18.6
ITALIAN-STYLE BEEF LIVER
My family loves liver, but I get tired of serving the standard liver and onions. Here a rich tomato sauce makes the liver nice and tender.-Mina Dyck, Boissevain, Manitoba
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Combine flour and salt; toss with liver. Heat 2 teaspoons oil in a skillet, cook liver until no longer pink. Remove and set aside., In the same skillet, saute onion and celery in remaining oil until tender. Stir in tomatoes, bay leaf, parsley, basil, salt and pepper. Cover and simmer for 20 minutes, stirring occasionally. Add liver and heat through. Discard bay leaf., Serve over spaghetti; sprinkle with cheese.
Nutrition Facts :
LIVER & MASH
A classic British dish that makes the most of hearty, often-overlooked offal. Top your creamy mash with slices of melt-in-the-mouth liver and herb butter
Provided by Miriam Nice
Categories Dinner, Main course
Time 2h20m
Number Of Ingredients 12
Steps:
- Heat oven to 200C/180C/gas 6. Prick the potatoes all over with a fork, rub with oil and bake directly on the oven shelf for 1 hr 20 mins. Once cooked, leave for 10-15 mins or until cool enough to handle, then slice in half, scoop out the potato flesh and push it through a potato ricer or colander. Cover until needed. (I like to keep the potato skins for another day and stuff them with leftover mash, softened leeks and cheese, and bake until golden and bubbling.)
- Mix the herb butter ingredients together, spread out into a rough log shape on a piece of baking parchment, roll up and twist the ends tightly so it resembles a cracker. Put in the freezer for 10-15 mins to firm up.
- Heat the milk and butter for the mash in a saucepan until the butter has melted and the mixture starts to simmer. Pour this over the potato flesh, mash it and sprinkle over the nutmeg and some seasoning. Keep warm or reheat when serving.
- Heat a large, non-stick pan over a medium-high heat. Season the flour with pepper, then use it to very lightly dust the liver. Pour the oil into the hot pan, season the liver well with sea salt, then fry for no more than 2 mins each side. Transfer to a plate and cover with foil.
- Turn down the heat, but while the oil's still hot, add the pickled onions. As the onions start to caramelise, put them on the plate with the liver. Add the garlic to the pan, which by now should be sufficiently cooled enough not to burn it. Add a little oil to the pan if it looks dry. Once the garlic is starting to soften but not coloured at all, add 4-5 thin slices of the parsley butter and some of the resting juices from the liver plate. Turn off the heat and allow the butter to melt but not colour.
- Heap your mash onto two plates, top with the liver, sliced if you like, and the onions. Then generously drizzle over the herb butter. Serve with a crisp, mustardy salad.
Nutrition Facts : Calories 914 calories, Fat 65 grams fat, SaturatedFat 35 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 29 grams protein, Sodium 1.4 milligram of sodium
TRADITIONAL BAHRAINI CHICKEN MACHBOOS / MACHBOUS
Machboos is a dish of rice & meat, popular in many Gulf countries & across Saudi Arabia. Here is a version which is traditionally made in Bahrain. If you don't have any Buharat / Baharat spice mix, there are a few here on Zaar to choose from. If you don't want to use a whole chicken, your favourite pieces would be fine too!
Provided by Um Safia
Categories One Dish Meal
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 20
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.
More about "bahraini style liver recipes"
LIVER RECIPE - MIDDLE EASTERN FRIED LIVER - ARAB LIVER RECIPE
From youtube.com
Author How To Cook GreatViews 7.8K
MOROCCAN FRIED LIVER AND ONIONS RECIPE - THE SPRUCE EATS
From thespruceeats.com
Ratings 101Calories 604 per servingCategory Dinner, Entree
LAMB LIVER RECIPE (LEBANESE STYLE) - THE TOP MEAL
From thetopmeal.com
4.6/5 (42)Total Time 5 minsCategory Dinner RecipesCalories 413 per serving
CHICKEN MACHBOOS (BAHRAINI CHICKEN & RICE) - THE …
From daringgourmet.com
BEEF LIVER RECIPES THAT ARE DELICIOUS AND HEALTHY BOTH …
From therustyspoon.com
HOW TO COOK BEEF LIVER (RECIPES AND METHODS) - US …
From discover.grasslandbeef.com
23 PALEO LIVER RECIPES YOU’LL ENJOY EVEN IF YOU DON’T LIKE …
From paleoflourish.com
MOROCCAN GRILLED LIVER KEBABS - KOUAH - TASTE OF MAROC
From tasteofmaroc.com
SOUTH INDIAN MUSLIM (BAI) BIRIYANI RECIPE BY ASIF ALI - COOKPAD
From cookpad.com
4 REASONS WHY SLIM PEOPLE ARE AT RISK OF FATTY LIVER DISEASE
From timesofindia.indiatimes.com
QUARANTINE LIFE IN BAHRAIN WITH QUICK DINNER RECIPE - YOUTUBE
From youtube.com
BAHRAINI CHICKEN MACHBOOS OR SPICED CHICKEN RICE - GULF NEWS
From gulfnews.com
LIVER RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
12 HEALTHY RECIPES FOR BEEF LIVER - THEDIABETESCOUNCIL.COM
From thediabetescouncil.com
TRADITIONAL BAHRAINI BREAKFAST AT ‘EMMAWASH TRADITIONAL RESTAURANT ...
From foodwithshayne.com
LIVER FRIENDLY RECIPES ARCHIVES - CANADIAN LIVER FOUNDATION
From liver.ca
13 TRADITIONAL BAHRAINI FOOD ADDITIONS TO YOUR EASY RECIPES
From ourbigescape.com
HOW TO MAKE TENDER, FLAVOURFUL LIVER! - YOUTUBE
From youtube.com
23 MOST POPULAR BAHRAINI FOODS - CHEF'S PENCIL
From chefspencil.com
BAHRAINI STYLE LIVER RECIPE - FOOD.COM | RECIPE | RECIPES …
From pinterest.com
You'll also love