500 g veal liver, washed with lemon juice

Juice of 2 lemons

¼ tsp baharat

Salt and pepper to taste

1 onion, finely chopped

3 tbsp oil

5 garlic cloves, finely chopped

2 green chili peppers, finely sliced

1 red chili pepper, finely sliced

½ tsp cumin

1 tbsp vinegar

2 tbsp lemon juice

-   Marinade liver in lemon, salt, pepper and baharat

-   Sauté onions in oil until golden then add garlic and peppers and continue to sauté until peppers soften.

-   Add cumin and stir.

-   Deglaze with vinegar and 1 tbsp lemon juice.

-   Add liver and cook over low heat until liver is well done.

-   Add 1 tbsp lemon juice then remove from heat.

-   Serve hot with bread.