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Broiled Liver

MI'LAAQ MASHWI

Cut raw lamb or beef liver into squares and thread onto a skewer with its own fat. Sprinkle with salt and pepper. Broil. Eat with anything but laban, say the Lebanese, for the two are not compatible.


(From Food from the Arab World Marie Karam Khayat and Margaret Clark Keatinge, Khayat's, Beirut 1959)

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