Kebda Eskandarani

Ingredients

• 600g beef liver
• 8 garlic cloves
• 2 green peppers
• 3 long green chillies
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground black pepper
• 0.5 tsp chilli flakes
• 1.5 tsp fine salt
• 2 tbsp white vinegar
• 1 lemon
• 5 tbsp sunflower oil
• 4 crusty white rolls, to serve
• 6 tbsp tahini sauce and 8 pickled chillies, to serve

Before you cook

• Pull away any tough membrane from the liver and cut it into strips about 1cm thick and 6cm long
• Finely chop the garlic cloves
• Deseed the green peppers and slice them into thin strips
• Slice the green chillies into rounds
• Cut the lemon into wedges
• Toss the liver strips in a bowl with the garlic, cumin, ground coriander, black pepper, chilli flakes and vinegar
• Leave the liver to marinate at room temperature for 15 minutes

Steps

1. Set a large heavy frying pan over your highest heat and leave it for 3 minutes until it is genuinely smoking.
2. Add 3 tablespoons of the sunflower oil and swirl it round the pan.
3. Lift half the liver out of the marinade, shake off the excess, and lay it in the pan in a single layer.
4. Sear the liver undisturbed for 90 seconds until the underside is deeply browned.
5. Turn the strips and sear the other side for 60 seconds, then tip them onto a warm plate.
6. Add the remaining oil to the pan and sear the second batch of liver the same way.
7. Return the pan to the heat and add the sliced peppers and chillies.
8. Fry the peppers hard for 2 minutes so they blister but keep their bite.
9. Tip all the liver and any resting juices back into the pan along with the leftover marinade.
10. Season with the salt and toss everything together over high heat for 60 seconds.
11. Squeeze over the juice of half the lemon and pull the pan off the heat as soon as the liver is still rosy at the centre.
12. Split the rolls, spoon in the hot liver and peppers, and top with tahini sauce and pickled chillies.
13. Serve with the remaining lemon wedges.