Middle Eastern · Lunch
Spiced Beef Liver Wrap
Ground beef liver is spiced with cumin, coriander and cinnamon, seared quickly in a skillet, then folded into warm flatbread with tahini sauce, tomato, onion and parsley. The liver stays tender inside while the wrap carries warm spice, garlic and a tangy lemon finish typical of Levantine street food.
$4
10 minsPrep
8 minsCook
18 minsTotal
EasyLevel
Nutrition per serving
598Calories
36.2gProtein
33.4gFat
41.8gCarbs
5.7gSugar
5.5gFiber
872mgSodium
504mgChol
6.6gSat Fat
732mgPotassium
98mgCalcium
9.7mgIron
60mcgVitamin B12
15mgVitamin C
high-fiber
protein-rich
spice-route
hidden-gems
quick-lunch
Instructions
1
Prep
Pat the beef liver dry and toss with cumin, coriander, cinnamon, smoked paprika, salt and black pepper until evenly coated.
2
Saute
Heat 1 tbsp olive oil over medium heat, cook garlic and onion for 2 minutes until soft and translucent.
3
Sear
Add remaining oil and lay spiced liver slices in single layer; sear over medium-high heat for 2 minutes per side until browned outside but still faintly pink inside.
4
Plate
Warm pita briefly in dry skillet, spread tahini sauce down center, layer liver and onion, tomato and parsley, fold into wrap.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g400g beef liver
- 22 pita bread (about 60g)
- 2 tsp2 tsp ground cumin
- 2 tsp2 tsp ground coriander
- 1/2 tsp1/2 tsp ground cinnamon
- 1/2 tsp1/2 tsp smoked paprika
- 4 cloves4 cloves garlic
- 11 onion
- 4 tbsp60ml olive oil
- 4 tbsp60g tahini sauce mixed with 1 tbsp (15ml) lemon juice and 1 tbsp (15ml) water
- 44 tomato slices
- 2 tbsp2 tbsp parsley
- a pinch of salt
- a pinch of black pepper
