Liver with onions from the Egyptian kitchen

Ingredients:

Kilo liver shawarma clip

3 julienne onions

Large hanging tomatoes, minced

2 diced tomatoes

2 chopped hot peppers trenches

2 diced turkey peppers

Salt and Pepper

Sprinkle cumin and dried coriander

Sprinkle sugar

oil

To serve:

Live

Tahini salad

Rocca

pickled

Chopped parsley

The method:

- At a wok on fire, a little oil will drop, drop the onions, and stir them for a reasonable amount.

Add the garlic, pepper, and spices, and sauté them very well.

After that, add the tomatoes and add them to the fire for 5 minutes.

- At another wok we drop a little oil and let them get very hot.

We take down the liver and drink it to the end.

Season it with the same spices.

To turn it over with onions, decorate it with parsley, and serve with parsley.