Canjeero with Liver

Per serving

Calories

350

Protein

24 g

Carbs

28 g

Fat

16 g

Fibre

2 g

Vitamins and minerals, % of a day’s needs

• Iron34%
• Vitamin D2%
• B122482%
• Zinc45%
• Magnesium11%
• Omega-38%
• Folate89%
• Calcium17%
• Potassium16%
• Vitamin C29%
• Vitamin A1594%
• Riboflavin257%

Worked out from the ingredients. How we work out our numbers

Ingredients

• 200 g Beef liver (or lamb)
• 100 g All-purpose flour
• 150 g Plain yogurt
• 1 whole Onion
• 2 Garlic cloves
• 0.5 tsp Cumin
• 2 tbsp Vegetable oil
• 200 ml Water

Method

1. 1

   Mix flour, yogurt, and water in a bowl until smooth (like thin pancake batter). Let rest for 10 minutes while preparing liver.

2. 2

   Slice liver thinly. Dice onion and mince garlic. Heat 1 tbsp oil in a skillet over medium-high heat and sauté onion and garlic until fragrant.

3. 3

   Add sliced liver to skillet and cook for 5-6 minutes until browned but still tender. Stir in cumin and season with salt and pepper. Remove from heat.

4. 4

   Heat remaining oil in a large non-stick skillet over medium-high heat. Pour 1/4 of batter and let it spread. Cook for 2-3 minutes until edges set but surface remains soft and spongy. Do not flip.

5. 5

   Transfer to plate and top with spiced liver. Repeat with remaining batter.