1. 🧂 Ingredients:
- 1 whole beef liver, cleaned, sliced into thick pieces
- 1 set beef lungs, trimmed, sliced into chunks (after boiling)
- 3–4 tablespoons animal fat (beef tallow or lamb fat)
- 5–6 cloves garlic, crushed
- 1–2 large onions, sliced into rings
- 1 tsp coarse salt
- 1 tsp black pepper
- 1 tsp paprika or red chili flakes (optional)
- Skewers or grill pan
- Optional: fresh herbs (parsley, dill), lemon wedges
2. 🔥 Preparation
🫁 Pre-boiling the Lungs:
- Wash the lungs thoroughly in cold water.
- Bring a large pot of water to a boil, add salt, garlic, and bay leaves.
- Add lung chunks and boil for 30–40 minutes to remove impurities and soften texture.
- Remove and let them cool slightly before slicing.
🧼 Prepare Liver:
- Wash liver gently and remove membranes or blood vessels.
- Slice into thick, palm-sized slabs.
- Do not over-wash, or it may lose flavor.
3. 🧴 Marinate (Optional but Recommended)
- Mix liver and pre-boiled lung pieces with:
- Salt, pepper, paprika
- Crushed garlic
- A splash of oil or melted fat
- Onion rings (to sit on top while grilling)
Let marinate for 30 minutes.
4. 🔥 Grill or Fry Over Open Fire
- Heat up your charcoal grill or a heavy cast-iron pan over fire.
- Skewer the liver and lung chunks alternately or place them directly on the grill grate.
- Grill each side for 4–5 minutes, turning only once, until browned and slightly crisp on the outside.
- Optionally, brush with more melted fat for moisture and shine.
- 💡 Liver cooks fast. Overcooking will dry it out. Keep it juicy inside!
5. 🍽️ Serve
- Plate on a rustic wooden board.
- Add:
- Grilled onions
- Chopped parsley or dill
- A sprinkle of lemon juice for balance
- Rustic flatbread or pickled vegetables on the side
🔥 Tips
- Fire and fat are the two pillars. Don’t skimp on either.
- Do not over-season—the liver’s richness and lung’s softness speak for themselves.
- Char is flavor—let the edges get dark and crispy.
- Eat hot, ideally with hands, and chase with strong black tea or house-made fruit drink.
✅ Optional Variation:
Sauté everything in a pot with tomatoes, onions, garlic, and spices to make a Liver & Lung Stew, served with rice or lavash.
