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

Ingredient Substitutions

• Instead of Coriander Powder: ground cilantro
• Instead of Cumin: ground cumin seeds
• Instead of Black Pepper: white pepper
• Instead of Salt: kosher salt
• Instead of Chili Powder: paprika + cayenne
• Instead of Nutmeg: ground mace
• Instead of Chili Paste: sriracha, harissa
• Instead of White Vinegar: apple cider vinegar
• Instead of Lemon Juice: lime juice
• Instead of Garlic Cloves: garlic powder (1/2 tsp)
• Instead of Beef Liver: chicken liver
• Instead of Vegetable Oil: canola oil, sunflower oil
• Instead of Unsalted Butter: margarine
• Instead of Red Chili Peppers: jalapeño, serrano
• Instead of Green Bell Peppers: yellow bell pepper
• Instead of Yogurt: Greek yogurt, sour cream
• Instead of Tahini: almond butter (different flavor)
• Instead of White Pepper: black pepper
• Instead of Sandwich Rolls: flatbread, ciabatta

Equipment Needed

• Large Cutting Board
• Sharp Chef Knife
• Mixing Bowls
• Measuring Spoons
• Measuring Cups
• Large Skillet or Frying Pan
• Spatula or Tongs
• Whisk (optional)

Critical Steps — Do Not Skip

• Slice the liver as thinly as possible to ensure quick, even cooking.
• Do not overcook the liver; it should remain slightly pink inside for tenderness.
• Whisk the tahini sauce until smooth to avoid grainy texture.

Chef Tips from the Video

• Pat the liver dry before marinating to help the spice paste adhere.
• Use a high smoke‑point oil (like canola) together with butter for flavor without burning.
• Add a squeeze of fresh lemon juice at the end of cooking for a bright finish.

Troubleshooting

Storage

Refrigerator: Store leftover sandwich components (liver, peppers, sauce) in airtight containers for up to 3 days.

Freezer: Cooked liver can be frozen for up to 1 month; thaw in refrigerator before reheating.

Room temperature: Assembled sandwiches should be eaten within 2 hours at room temperature.

Make-Ahead Tips

• Prepare the tahini yogurt sauce up to 24 hours ahead and refrigerate; it may thicken, so stir in a little water before use.
• Marinate the liver for up to 30 minutes in the refrigerator for deeper flavor.

Frequently Asked Questions