Shredded Liver with Cumin – Klink/Sackmann

Rinse the calf’s liver, rub dry and cut into fine flakes.

Heat clarified butter in a frying pan and sear the liver flakes in it hotly but briefly – about half a minute – on all sides. Put the liver on a heated plate, cover (with aluminum foil) and put aside.

Sauté the onion cubes in the same frying pan with butter until translucent. Add the raisins and sauté briefly. Extinguish with vinegar, sprinkle with cumin, toss well, add the vegetable soup and simmer on low heat until the liquid has reduced by half.

Immediately before serving, stir the freshly finely chopped parsley leaves into the sauce, add the liver and the leaked gravy repeatedly, seasoning with salt. Bring everything briefly to the boil, toss and serve.

Serve with pita bread. Or Baharat potato cakes.

By the way: Did you know that clarified butter is obtained by extracting water, milk protein and lactose from butter?

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