Savory Liver & Ground Beef Stew – Ready in 45 Mins

Fresh Liver & Spicy Stuffed Liver Recipes

Liver is a popular dish across the Arab world, prized for its earthy flavor and packed nutrition. If you’ve never cooked it before, this guide delivers a fool‑proof method that brings out the best in the organ while keeping the preparation simple and delicious.

Ingredients (St. Louis & Spice‑Stuffed Liver)

• 3 pounds (≈1.35 kg) fresh liver
• 5 cinnamon sticks
• 2 bay leaves
• 5 cardamom pods
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp mixed spice blend (cumin, coriander, paprika)
• 1 handful chopped fresh parsley
• 3 Tbsp harissa or hot pepper paste
• 2 Tbsp olive oil
• 1 medium onion, sliced into 4 pieces
• 8 garlic cloves, minced

Ingredients (Liver with Ground Meat)

• 1 lb fresh liver
• 1 Tbsp salt
• 1 Tbsp black pepper
• 1 tsp ground cardamom
• 1 Tbsp chopped fresh parsley
• 1 Tbsp finely chopped onion
• 1 lb ground beef (lean)
• 2 Tbsp vegetable oil

Instructions (St. Louis & Spice‑Stuffed Liver)

1. Rinse the liver thoroughly, removing the thin skin. Rinse again with a mix of salt and flour, repeat once more, then drain.
2. Slice each liver lengthwise with a knife tip.
3. Cook a little oil in a pot over medium heat. Add the liver slices, cinnamon, bay leaves, cardamom, and onion. Cover and cook until tender; add a splash of water to keep it moist.
4. Garnish by placing parsley in a deep bowl, set aside.
5. Mix minced garlic, harissa, salt, pepper, mixed spice, and olive oil in the same bowl; blend well.
6. Stuff each liver cavity with spoonfuls of the mixture until full.
7. Arrange the stuffed livers on a skillet, pour the remaining stuffing over them, add half a cup of water, cover with foil, and heat a few minutes.
8. Bake by removing the foil and placing the skillet in a preheated oven until the liver surface turns golden brown.
9. Serve on a platter, sprinkle extra parsley, and accompany with fresh bread and a simple salad.

Instructions (Liver with Ground Meat)

1. Clean and boil the liver as described earlier; drain the water.
2. Sauté oil in a pan, add onion until soft. Stir in ground meat, pepper, cumin, cardamom, and salt; cook until the meat is cooked through.
3. Stuff the liver cavities with the meat mixture.
4. Bake the stuffed livers in a skillet with some oil, oven until browned, then transfer to a serving plate.
5. Garnish with parsley and serve hot.