Grilled Goose Liver with Potatoes

You see tahina being used in Lebanese, Armenian, Greek, Cypriot, Iranian, Israeli, Palestinian, Turkish, Iraqi, Levantine, North African and Bulgarian cuisines for thousands of years, but the first Israeli settlers in 1948 uses tahina in combination with roasted potatoes, onions and Goose liver. The same recipe is used whenever young people gather around a campfire.

Grilled Goose Liver with Potatoes
Grilled Goose Liver with Potatoes

For the readers at home anywhere in the world can do the same as the Israelis on the beaches around campfire in the evening. The images here look more fancy then you can do it at home over the campfire, but with some preparation, it tastes wonderful.

Grilled Goose Liver with Potatoes
Grilled Goose Liver with Potatoes

  • Leaves of 1 bunch parsley
  • 1 teaspoon olive oil
  • 1 small to medium onion, rinsed but not peeled
  • 4 small to medium potatoes
  • 4 slices goose liver, about ¾ Ib (375 g)
  • Salt and freshly ground pepper to taste
  • 4 tablespoons fresh tahina paste
    Grilled Goose Liver with Potatoes
    Grilled Goose Liver with Potatoes

  1. Prepare the parsley concentrate by rinsing the leaves and scalding them in a pan of boiling water.
  2. Strain and chop in a food processor.
  3. Strain the liquid through a fine strainer or cheesecloth then stir in the olive oil.
  4. Rinse the onion and potatoes and wipe dry.
  5. Wrap them in aluminum foil and tuck into a hot charcoal fire for 40 to 50 minutes until soft.
  6. Heat a heavy iron frying pan over a high heat and quickly scald the goose liver in it on both sides.
  7. Sprinkle with salt and freshly ground pepper.
  8. To serve, remove the aluminum foil from the potatoes and slice them. Put three slices of potato on each plate and pour over the fat remaining in the pan in which the goose liver was fried.
  9. Season with salt and pepper, and place the goose liver on top.
  10. Pour over 1 tablespoon of tahina paste.
  11. Unwrap the onion, and with a sharp knife, cut into four wedges (retaining the skin).
  12. Place one wedge on each plate next to the goose liver.
  13. Add a heaped  teaspoon of parsley concentrate to the plate and serve immediately.
Grilled Goose Liver with Potatoes
Grilled Goose Liver with Potatoes

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