Egyptian Liver Sandwich
Crispy-fried calf liver with caramelized onions, fresh herbs, and tangy vinegar on warm flatbread. A beloved Egyptian street food that's quick, deeply flavorful, and utterly craveable.
- Total time
- 18 min
- Servings
- 2
- Calories
- 520
- Protein
- 42g
Ingredients
- ¾ lb calf liver, sliced 1/4-inch thick
- 1 large onion, thinly sliced
- 4 tbsp olive oil
- 3 cloves garlic, minced
- ½ cup fresh parsley and cilantro, chopped
- 2 tbsp red wine vinegar
- salt and pepper to taste
- 2 pieces flatbread or pita, warmed
Instructions
- 1
Pat liver dry with a clean cloth. Season generously with salt and black pepper on both sides.
- 2
Heat 2 tbsp oil in a large skillet over medium-high until it shimmers, about 90 seconds.
- 3
Working in batches, pan-fry liver 2–3 minutes per side without moving until edges brown and center yields to gentle pressure.
- 4
Transfer liver to a plate. Add remaining oil and onions to the pan, reduce heat to medium.
- 5
Cook onions, stirring occasionally, until deeply golden and caramelized, about 8 minutes.
- 6
Add minced garlic and cook, stirring, until fragrant, about 30 seconds.
- 7
Return liver to the skillet. Add vinegar and half the fresh herbs. Toss gently to coat, 1 minute.
- 8
Divide liver and onions between the two flatbreads. Top with remaining fresh herbs. Serve immediately.
Tools you’ll need
- 12-inch skillet with lid
- cutting board
- chef's knife
- tongs
- small spoon
- clean cloth
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