A quick evening bite from the streets of Alexandria, made by marinating thinly sliced beef liver with cumin, Turkish red pepper flakes, and garlic, then grilling it briefly over hot coals. A short cooking time keeps the texture tender.
Toss the sliced beef liver with the cumin, Turkish red pepper flakes, crushed garlic, lemon juice, and olive oil. Let it marinate for 15 minutes.
Preheat the grill thoroughly over high heat.
Grill the marinated liver slices over high heat for 2 minutes per side, 4 minutes total. Do not overcook or they will become tough.
Serve the grilled liver hot with sliced green pepper.
Do not leave the liver on the grill for long; cooking it for more than 4 minutes can make it tough. If you are particularly prone to allergies, adjust the amount of spices to suit your needs.
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