- 1 kg of beef or calf liver
- 350–500 g smoked pork fat in one piece
- 4 thin eggplant
- 1 tsp freshly ground zira
- salt, freshly ground black pepper
- narsharab pomegranate sauce for serving
STEP-BY-STEP COOKING RECIPE
Cut the eggplant into 1 cm circles, salt and put in a colander for 20 minutes. Rinse with cold water.
Remove film from the surface of the liver. Cut the liver into layers 2 cm thick, then into pieces of the same size as the eggplant mugs. Remove all ducts.
Cut lard into pieces a little wider than the diameter of the eggplant circles. With a very sharp knife, cut each bar along as thin as possible plates. Sprinkle the sliced plates on one side with salt, pepper and zira.
Wrap each piece of liver in a plate of bacon. String alternately eggplant and liver in skewers on skewers so that the eggplant is the first and last piece. Fry on a baking sheet covered with foil in an oven preheated to 230 ° C
(preferably with the grill on), turning over from time to time, about 15 minutes. Serve very hot with pomegranate sauce.
Servings Per Container
No 11 (154) 2014
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Table of weights and measures
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