Part 4/10:
The full recipe requires 1 pound of liver, olive oil, red wine vinegar, cilantro, thyme, salt, and a pinch of asafoetida powder — a substitute for the now-extinct silphium, which was regarded for its culinary properties in ancient recipes.
Preparation Steps
Marinating the Liver: Cut the liver into bite-sized pieces and whisk the vinegar and olive oil to emulsify before combining with salt, asafoetida, cilantro, and thyme. Coat the liver and allow it to marinate, ideally overnight.
Grilling: Thread the liver onto skewers and grill over high heat for around 8-10 minutes, turning halfway. This cooking method enhances the flavors and mellows the strong taste inherent in liver.