Ingredients:
• 500 g. U.S. Beef liver, cut into strips
• 1¼ cups beef stock
• 1 cup red sweet pepper, chopped
• 1 cup green onion, cut into 3 cm slices
• ½ cup green peas, cooked
• ½ cup flour
• ½ cup “labne” or sour cream
• 3 tbsp. vegetable oil
• 3 tbsp. onion, finely chopped
• 1 tsp. turmeric
• ½ tsp. cayenne
• Salt to taste
• Arabic bread and tomato slices to serve
• Thyme sprigs and green onion tops to garnish
Preparation:
Combine flour and turmeric in a shallow bowl. Dredge U.S. beef liver strips in flour mixture until well-coated. Heat oil in a large pan over medium heat and sauté onion until soft. Add liver strips and stir until lightly brown.
Blend well “labne” or sour cream and beef stock. Add over liver mixture, lower heat and cook for 30 minutes. Stir in green peas, sweet pepper and green onion for 1 minute. Cover and cook for 3 more minutes. Serve browned beef liver in creamy sauce with Arabic bread and tomato slices. Garnish with thyme sprigs and green onion tops.