Bomidorov liart (Liver with tomato)
- 1 kg lamb's liver, cut into 3.5 cm cubes.
- 2 tablespoons tomato purée.
- Garlic to taste, crushed
- Juice of 2 lemons
- 1 teaspoon Aleppo pepper
- 1 teaspoon salt
- 1 teaspoon cumin
- Place all of the ingredients in a bowl, mix thoroughly and leave to marinate at room temperature for at least 30 minutes.
- Thread the meat onto skewers and cook on a barbecue for 8-10 minutes, turning frequently. (These can also be cooked under a hot grill).
A few thoughts after making this recipe:
Supermarkets tend to sell liver shrink-wrapped and pre-sliced, making it rather awkward to thread on to skewers, so you are probably better off visiting your local butchers for this recipe.
Not having aleppo pepper, I ground up a mixture of Chile de árbol (for the heat) with Guajillo chillies and Ancho chillies to add a complex fruity note. I don't know how close this may be to aleppo pepper but it's very good.
To really get the flavours into the liver I placed the liver and marinade in a Lock & Lock box, shook it like a mad-man and left in a fridge for 3 plus hours.
Serve with salad and lavash.
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