Egyptian Food: Liver and Onions (w/ Peppers Too!)

If the word “liver” makes you recoil, time to change the narrative. This spiced-up liver recipe transforms what many consider “hard to love” into something bold, aromatic and deeply satisfying. With calf or chicken liver chopped and sautéed in rich ghee, aromatic cumin, cinnamon, ginger, clove and cardamom, then joined by onion, garlic, green bell pepper and jalapeño, the dish brings street-food flair and serious flavor.

What sets this recipe apart is how it builds texture and spice-forward profile before the liver hits the pan. First seasons the raw liver with salt, then melts ghee and releases the spices to create a fragrant base before adding liver, cover-cooking it, then adding the peppers and finishing with lemon juice for brightness.

Despite its richness, the ingredient list stays lean: liver, ghee, spices, onion, garlic, bell pepper, jalapeño and lemon. No flour, no heavy sauces, no breadcrumbs. That makes it naturally gluten-free and paleo-friendly, and it feels more snack-worthy, more “let’s dig in” than many organ-meat recipes.

Whether you’re already a fan of organ meats or looking to explore something new, this recipe by Mary the Paleo Chef offers a memorable way to fall for liver — one full of spice, richness and intention.

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Egyptian Style Liver and Onions

Recipe Ingredients

• 1 teaspoon sea salt
• 1 pound calf or chicken liver, chopped
• 1/3 cup ghee
• 1 1/2 tablespoons cumin
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ginger
• 1/4 teaspoon clove
• 1/4 teaspoon cardamom
• 1 small red onion, chopped
• 6 cloves garlic, crushed and minced
• 1 large green bell pepper, chopped
• 1 jalapeño, seeded and chopped (to taste)
• Juice of 1 lemon (to taste)

How to Make Liver and Onions

1. Sprinkle salt on top of raw liver and set aside.
2. Melt ghee over medium heat. Add spices to release their flavor. Add onion, then garlic. Let them brown for a few minutes, then add liver.
3. Sauté over medium heat, folding spices and ghee into the liver. Cover and let sit at medium heat for 7 to 10 minutes.
4. Once the liver turns dark brown, add green bell pepper and jalapeño. Fold ingredients together, then cover 4 to 5 minutes.
5. Plate, then add lemon juice to taste. Done and done.

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Liver and Onions Nutrition Facts

*Estimated per serving (recipe yields 4 servings). Based strictly on Thrive Market’s ingredient amounts.

Serving Size	1/4 of recipe
Calories	≈ 340 kcal
Protein	≈ 20 g
Carbs	≈ 8 g
Sugar	≈ 3 g
Fiber	≈ 2 g
Fat	≈ 26 g

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Liver and Onions Variations & Tips

• Protein swap: Use chicken-liver or duck-liver instead of calf-liver if preferred; adjust cooking time slightly for smaller pieces.
• Heat adjustment: Remove seeds from the jalapeño for milder flavor, or add a dash of chili flakes for more heat.
• Herb boost: After cooking, stir in chopped fresh parsley or cilantro for fresh green contrast.
• Vegetable variation: Swap the green bell pepper for red or yellow for a sweeter contrast; you can also add mushrooms for deeper umami.
• Finish oil: Drizzle a bit of smoked paprika–infused olive oil over the dish right before serving for extra aroma and color.
• Make ahead: Cook the liver mixture, refrigerate, and gently reheat in a pan with a splash of lemon juice for 1–2 minutes just before serving to refresh the spice mix.

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Best Liver and Onions Pairings

• Cauliflower mash or sweet-potato mash: Creamy base to cradle the spiced liver and balance bold flavors.
• Steamed green beans or sautéed spinach: Greens add vibrant contrast to the deep spices and rich liver.
• Gluten-free flatbread or cauliflower bread: Great for scooping up the liver mixture and enjoying textures.
• Pickled red onions or quick pickle cucumbers: Acidity and crunch cut through richness and elevate the plate.
• Bold red wine (like Malbec) or a crisp lemonade: Either helps cleanse the palate and keep the flavors engaging.

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When to Make Liver and Onions

• Adventurous dinner nights: When you’re ready to try something new and memorable at the table.
• Clean-eating menus: Organ meat on the menu, but prepared with intention and bold flavor for guests who appreciate depth.
• Weekend cooking sessions: Give yourself time to enjoy the spices, aromas and slow sautéing without rush.
• Family meals with grown-up flavor: Introducing liver in a way that’s bold but approachable—great for branching out your dinner repertoire.
• Leftover upgrade dinner: Use the spiced liver mixture in lettuce cups or over rice for another quick reinvented meal.

Video credits
Produced & Directed by: Liza Glucoft
Director of Photography: Naeem Munaf
Editor: Stephanie Provence