Beer — Print Recipe — The Culinary Codex

Tender pieces of lamb or beef liver flash-fried with caramelized onions, cumin, and fresh herbs, a protein-rich Somali breakfast favorite.

Ingredients

1 Rinse liver strips, pat completely dry with paper towels, and season with cumin, turmeric, salt, and pepper.
2 Heat oil in a large skillet over high heat until very hot and just beginning to smoke.
3 Add liver strips in a single layer and sear for two minutes per side, working in batches to avoid crowding.
4 Remove liver and set aside, add onions to the same skillet and cook for five minutes until caramelized.
5 Return liver to the skillet with garlic, toss everything together for one minute.
6 Squeeze lemon juice over the top, garnish with fresh cilantro, and serve immediately with canjeero.

Did You Know?

In Mogadishu, early-morning beer stands are breakfast institutions, with workers lining up before dawn for a plate of liver and canjeero.