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Liver Casserole Recipe | Kevserin’s Kitchen

I’ve a really risky relationship with the liver. For some time I believed I did not like liver. However then I began catching myself consuming liver on occasion. I advised you, you did not like liver. After I entered into an inner showdown on this means, I made a decision that it was not true that I didn’t like liver. Then, whereas I used to be tugging on the liver like a tire positioned in entrance of me, I began to query whether or not I actually didn’t like liver. I had an enlightenment.

It isn’t in regards to the liver. I beloved the well-made, scrumptious liver, however I didn’t just like the liver that was not given the suitable. In truth, this is applicable to all meals usually. However, for instance, a not excellent lentil soup is drunk and handed, despite the fact that it’s mentioned to be. The liver isn’t like that. For higher or worse, it leaves traces. Irrespective of how a lot time has handed, we ate fried liver in Edirne in Edirne, it’s mentioned that there isn’t any such style.

In the identical means, they introduced a cayenne liver within the restaurant lately, we couldn’t eat greater than two bites, additionally it is mentioned that it is sort of a strap. That style is memorable, unforgettable. That is why I believe that each time I eat good liver, I like liver for some time, and each time I come throughout unhealthy liver, I do not like liver for some time.

Right this moment, we’re along with a recipe that can go away a constructive place within the minds with the splendor of its style. Liver has a pan, skewers, sauteed, however stew isn’t quite common. I want it was extra widespread. When accomplished properly, liver casserole has a taste that will likely be remembered with each its odor and style. The primary architect of this style is that the substances are roasted one after the other and cooked slowly within the oven after including tomato paste sauce. Since it’s cooked within the oven, its juice turns into extra viscous and its look is extra appetizing. Particularly when a menu is ready with noodle soup in entrance of it and rice pilaf on the facet, it’s not possible to not rise up from that desk with pleasure.

Get pleasure from yourselves…

Portion : 4 folks


  • 400 g sheep/beef liver,
  • 1 onion,
  • 1 carrot,
  • 1 eggplant
  • 1 inexperienced pepper,
  • 1 tomato,
  • 1 tablespoon of tomato paste,
  • 4 tablespoons of olive oil,
  • 2 cups of sizzling water,
  • 1 teaspoon of thyme,
  • Salt.

Step by Step Building Levels

Preparation of

  1. Take the olive oil in a pan appropriate for the oven and warmth it on the range,
  2. Add the liver that you just reduce into small items and stir fry till golden brown,
  3. Drain the livers with a colander and put them on a plate,
  4. Add the chopped onion to the pan and fry it till it softens,
  5. Add finely chopped pepper and carrot and fry for a couple of minutes,
  6. Add the peeled and finely chopped eggplant and fry for just a few extra minutes,
  7. Pull the greens apart, add the tomato paste within the center and fry till the odor comes out,
  8. Add the chopped tomatoes and blend,
  9. Take the livers within the pan and blend them,
  10. Add water, salt and thyme and blend,
  11. Put it in a preheated oven at 190 levels and prepare dinner it till it absorbs its water.

Get pleasure from your meal…

Click on right here to see the recipe in English

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