Yummy Egyptian Soup: Lesan El Asfour

chicken liver

🥗Healthier: turkey liver

💰Cheaper: beef liver

Turkey liver is leaner, while beef liver is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is a healthier fat, while canola oil is more budget-friendly.

hot sauce

🥗Healthier: sriracha

💰Cheaper: ketchup

Sriracha offers a similar heat with fewer additives, while ketchup is more accessible.

bread crumbs

🥗Healthier: ground oats

💰Cheaper: crushed crackers

Ground oats provide fiber, while crushed crackers are often cheaper.

Rinse chicken livers under cold water and pat dry with paper towels.

Chop onions and garlic finely.

Heat olive oil in a skillet over medium heat until shimmering.

Add chopped onions and garlic, sauté until translucent, about 5 minutes.

Add chicken livers to the skillet, season with cumin, coriander, paprika, salt, and pepper.

Cook livers for 5-7 minutes until browned but still slightly pink inside.

Remove from heat and let cool slightly.

Transfer mixture to a bowl and add lemon juice, mixing well.

In a separate bowl, whisk the egg and combine with bread crumbs.

Form small patties with the liver mixture, then dip each into the egg and coat with bread crumbs.

Heat vegetable oil in a frying pan over medium-high heat.

Fry the patties until golden brown, about 3-4 minutes per side.

Drain on paper towels and garnish with chopped parsley before serving.

Cooking Techniques

Spice Level:

Allergens