Offal
A favorite at Lebanese tables, lamb liver stir-fry is made by tenderizing the liver in milk, sautéing it with caramelized onions, and finishing it with pomegranate molasses. Getting the timing right takes skill.
Submerge the thinly sliced liver in milk and refrigerate for 1.5 hours. Drain and pat dry with a paper towel.
Cook the onion in half of the olive oil over low heat for 15 minutes, stirring often, until deep golden. Transfer to a plate.
Heat the remaining olive oil over high heat. Add the liver seasoned with cumin, salt, and black pepper, and quickly sauté for 3–4 minutes, until browned on all sides.
Add the caramelized onion and pomegranate molasses to the liver. Stir and heat for 1 more minute, then serve hot immediately.
Watch the liver as it cooks and be ready to remove it from the heat as soon as the outside is browned; a few extra minutes can make it dry and tough. Allergen: contains milk.
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