Middle Eastern · Lunch
Spiced Liver Sandwich
Pan-seared beef liver, sliced thin and dusted with cumin and sumac, layered into toasted pita with quick-pickled onion, tahini sauce, and parsley. The liver cooks fast over high heat so the centre stays blushing pink, giving a mineral, savoury bite balanced by acidic onion and nutty tahini in a Levantine street-food style sandwich.
$4
12 minsPrep
8 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
598Calories
39.4gProtein
30.8gFat
42.1gCarbs
4.2gSugar
5.9gFiber
612mgSodium
698mgChol
6.1gSat Fat
680mgPotassium
95mgCalcium
11.8mgIron
55mcgVitamin B12
14mgVitamin C
protein-rich
high-fiber
herb-salt
hidden-gems
quick-lunch
Instructions
1
Prep
Pat liver dry with paper towel. Toss with cumin, allspice, half the sumac, salt and black pepper until evenly coated.
2
Sear
Heat olive oil in a skillet over high heat until it shimmers. Add liver in a single layer and sear 90 seconds per side until deeply browned outside but still pink within.
3
Rest
Transfer liver to a plate and let rest 3 minutes so juices settle back into the strips.
4
Plate
Warm pita in the dry skillet 30 seconds per side until it puffs and shows light char spots. Split open, spread with thinned tahini sauce, fill with liver, thinly sliced red onion tossed with remaining sumac and lemon juice, and chopped parsley. Serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g beef liver
- 22 pita bread
- 4 tbsp4 tbsp tahini sauce, thinned with 1 tbsp water and a squeeze of lemon
- 11 small red onion
- 2 tsp2 tsp sumac, divided
- 1 tsp1 tsp ground cumin
- 1/2 tsp1/2 tsp allspice
- 2 tbsp2 tbsp olive oil
- 1/2 cup20g parsley
- 1 tsp1 tsp lemon juice
- salt, to taste
- black pepper, to taste
