Keeping it simple: sawda with baked potato cubes
Lamb liver, green pepper, onion, chilli and garlic. Stir fried and finished with pomegranate molasses, a knob of butter and lime juice. Served with cubed potatoes that are shallow fried for some colour and finished in the oven
Also wash the liver well and “marinate” it in some lime or lemon juice and a touch of cumin for an hour or so before cooking to remove the “zan5a” taste from it. Bon appétit!
Note (Jamal@jamalk137): Boil the potatoes then shallow fry them. More crisp on the outside due to the breaking of the surface and more fluff on the inside