egyptian · lunch
Beef liver and rice
Iron-rich and quick: beef liver seared hot in ghee, served with white rice and pickled lemon.
- Prep
- 10 min
- Cook
- 25 min
- Servings
- 4
- Difficulty
- easy
Steps
- 01
Cook the rice
20 minCook the rinsed rice in 480 ml lightly salted water, covered, on low heat 18 minutes. Rest 2 minutes.
- 02
Sear the liver
5 minCut the liver into bite-size strips. Heat the ghee until smoking, sear the liver in batches 90 seconds per side. Stay rare inside.
- 03
Plate
2 minSpoon the rice onto plates, arrange the liver on top, scatter slivers of pickled lemon if you like.
Other recipes from the same family
Beef on white rice
The official preparation Dr. Al-Awadi recommended: beef simmered first, then seared in ghee, served on basmati rice.
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Pumpkin, beef and rice
Velvety winter dish: beef cubes, pumpkin in chunks, white rice cooked in the broth.
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Beef with roasted potatoes
An Egyptian Sunday plate built on the official Tayyibat method: beef shoulder slow-boiled in aromatic broth then seared in clarified butter, served beside floury potatoes roasted in butter until each face turns deep mahogany. Comfort food at its purest.
110 min · 4 servings
This article relays the public teachings of Dr. Diaa Al-Awadi for educational and informative purposes. It is not medical advice. Consult your physician before any dietary change. Legal notice.