Beef Liver Sandwich with Tahini Yogurt Sauce

Ingredients

• 1 tbsp Coriander Powder (sifted)
• 1 tsp Cumin (ground)
• 0.5 tsp Black Pepper (freshly ground)
• 1 tsp Salt (fine sea salt)
• 0.5 tsp Chili Powder (mild or hot depending on preference)
• 0.25 tsp Nutmeg (freshly grated)
• 1 tsp Chili Paste (store‑bought or homemade)
• 4 tbsp White Vinegar (regular distilled)
• 2 tbsp Lemon Juice (freshly squeezed)
• 4 pcs Garlic Cloves (minced for liver; 1 extra for sauce)
• 1 kg Beef Liver (trimmed, rinsed, patted dry)
• 80 g Vegetable Oil (about 5 tbsp, high‑heat oil)
• 70 g Unsalted Butter (cut into cubes)
• 2 pcs Red Chili Peppers (sliced thin; seeds removed for less heat)
• 2 pcs Green Bell Peppers (cut into strips)
• 100 g Yogurt (plain, full‑fat)
• 70 g Tahini (stirred before measuring)
• 1 pinch White Pepper (ground)
• 50 g Water (room temperature)
• 4 pcs Sandwich Rolls (soft rolls or pita pockets)

Instructions

1. Prepare the Spice Marinade

   In a small bowl combine coriander powder, cumin, black pepper, salt, chili powder, nutmeg, chili paste, white vinegar, and lemon juice. Stir until a smooth paste forms.

   Time: PT5M

2. Trim and Slice the Liver

   Rinse the beef liver under cold water, pat dry with paper towels, and trim any membranes or connective tissue. Using a sharp knife, slice the liver as thinly as possible (about 2‑3 mm).

   Time: PT5M

3. Marinate the Liver

   Place the sliced liver in a shallow dish and coat evenly with the spice paste. Let it rest for 5 minutes while you prep the vegetables.

   Time: PT5M

4. Prep the Vegetables

   Thinly slice the red chili peppers (remove seeds if less heat is desired) and cut the green bell peppers into thin strips. Mince the remaining garlic clove for the sauce.

   Time: PT5M

5. Make the Tahini Yogurt Sauce

   In a bowl whisk together yogurt, tahini, minced garlic, half a lemon’s juice, a pinch of white pepper, a pinch of salt, and water until smooth and pourable.

   Time: PT3M

6. Heat the Pan

   Add vegetable oil and butter to the large skillet. Heat over high heat until the butter foams and the oil shimmers.

   Time: PT2M

   Temperature: high heat

7. Cook the Liver

   Add the marinated liver slices in a single layer. Cook for about 8‑10 minutes, stirring occasionally, until the liver is browned on the edges but still pink inside.

   Time: PT10M

   Temperature: high heat

8. Stir‑Fry Peppers

   Add the sliced red chilies and green bell pepper strips to the pan. Stir‑fry for 1 minute, then splash a little extra lemon juice for brightness.

   Time: PT1M

   Temperature: high heat

9. Assemble the Sandwiches

   Slice the sandwich rolls open, spread a generous layer of tahini yogurt sauce on each side, then pile the cooked liver and peppers inside. Serve immediately.

   Time: PT4M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

30 g

Fat

15 g

Fiber

2 g