🍋 Kibdeh (Lebanese Lamb Liver)
Lebanese kibdeh is lamb liver cut into bite-sized cubes and flash-sautéed in olive oil with onion and plenty of garlic, then seasoned with warm spices and finished with lemon juice. The liver is soft and rich, the sauce sharp and garlicky. It is served hot as a mezze dish or a quick breakfast, eaten with fresh mint, sliced onion and tomatoes.
Diets
Allergens
None of the 14 major allergens in a typical recipe.
What it is made of
Recipe
Ingredients
- 500 g lamb liver
- 1 onion
- 5 garlic cloves
- 2 tbsp olive oil
- 1 tsp seven-spice (baharat)
- 1 lemon
- Salt
Method
- Trim the liver and cut into 2 cm cubes; season with spices and salt.
- Heat olive oil in a pan over high heat and soften the chopped onion.
- Add the liver and sear 2–3 minutes, tossing, until browned outside and just pink inside.
- Add crushed garlic and cook 30 seconds.
- Pour over lemon juice, toss and serve immediately.
How to make it lighter
- Halve the olive oil and use a non-stick pan — 1 tbsp oil ≈ 120 kcal.
- Serve with plenty of sliced tomatoes, radishes and mint.
- Keep the portion to about 150 g as a mezze dish.
History
Sautéed liver is a fixture of Lebanese mezze and breakfast tables, served both in homes and at butcher-grill restaurants.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →