A simple street-food sandwich made with cubed lamb liver sauteed with onion and red pepper flakes, tucked into toasted bread. Serve with pickles and parsley for a light lunch.
Rinse the liver cubes and pat them dry with paper towels; cut into small cubes.
Heat the oil and saute the onion until lightly golden. Add the liver cubes and sear quickly over high heat.
Add the salt, black pepper, and red pepper flakes. Cook, stirring, for 1–2 more minutes, then remove from the heat.
Split the sandwich rolls and lightly toast them. Fill with the sauteed liver and parsley, add sumac if desired, and serve hot.
Important: Cook the liver quickly over high heat; longer cooking makes it rubbery and tough. Lightly toast the bread just before serving for a crispier texture and to keep it from absorbing too much of the fat. Allergen: Contains wheat (gluten).
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