Sawda - Levantine style Pomegranate Lamb Liver

A quick-seared, aromatic Levant (Lebanese/Syrian/Palestinian/Jordanian) style lamb liver dish featuring warm seven spice, a savory garlic punch, and a glossy, sweet-tart pomegranate molasses and sumac glaze. Great with warm pita bread or with a side of bell peppers and radishes for a protein rich low carb breakfast. #keto #lowcarb

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. In a medium bowl, thoroughly toss the sliced lamb liver with the seven spice, garlic powder, Aleppo pepper, salt, and black pepper until the meat is evenly coated. 2. Heat the ghee in a large skillet over medium-high heat just until the oil shimmers. 3. Add the seasoned liver to the pan in a single layer, ensuring not to crowd the skillet. 4. Sear the liver without moving it for 1 to 2 minutes until a nice brown crust forms, then flip the pieces over. 5. Cook for 1 additional minute on the second side. The liver should still be slightly pink in the center. 6. Turn the heat down to low. Pour 1 tbs pomegranate molasses and lemon juice directly over the liver. 7. Stir continuously for 30 seconds as the liquids bubble and thicken into a glossy, sticky glaze that completely coats the liver. 8. Remove the pan from the heat immediately, add 1 tbs pomegranate molasses and sprinke with sumac and parsley, transfer to a plate, and serve warm with toasted pine nuts and parsley garnish with lemon wedge on the side. #Lebanese #middleEastern Palestinian #protein #breakfast