A Friday morning staple on the Saudi table, reminiscent of the popular street food in Jeddah and Riyadh. The commercial version contains 450 calories with vegetable shortening, while this recipe preserves the taste at 290 calories using extra virgin olive oil.
Liver Hashi has become a popular phenomenon in Saudi Arabia, with entire restaurants dedicated solely to this dish. The reason is that Hashi meat is tender, sweet, and easier to digest than beef—a fact many people are unaware of.
However, restaurants don't use authentic ghee; it's expensive and not stable for large quantities. In reality, they cook it in large amounts of hydrogenated vegetable shortening and refined vegetable oils (corn, sunflower, canola) to cut costs and preserve taste. The result is that a typical restaurant liver dish exceeds 450 calories, mostly from artificial fats rather than the liver itself. More critically, vegetable shortening contains trans fats linked to heart disease. This recipe preserves the taste and reduces calories to just 290 with three simple modifications.
Common ingredients in commercial cooking (for 4 servings): Half a kilo of Hashi liver, 4 large onions, 5 cloves of garlic, 70ml of vegetable shortening or refined corn oil (~7 tbsp), cumin, black pepper, chili flakes, and white Arabic bread for serving.
Commercial method: Heat the vegetable shortening in a wide skillet, then fry the onions until they dissolve in the fat. Add the liver in whole pieces (with some membranes) and stir-fry over high heat for 8 minutes, then serve with white bread soaked in extra oil. Each serving absorbs approximately 2 tablespoons of hydrogenated fat.
Each modification keeps the taste and lowers the numbers:
Glycemic Index (GI) measures how quickly blood sugar rises after eating, and Glycemic Load (GL) measures the magnitude of that rise per serving. Both readings together provide a complete picture.
A low GI (≤55) indicates a gradual rise in blood sugar, making it ideal for individuals with diabetes or insulin resistance.
Glycemic Load reflects the impact of the entire serving. For lower GL: halve the portion or pair the dish with a protein and fiber source.
Each type has its unique taste and nutritional value. Figures are per 100g of raw liver (before cooking), from the USDA database. Cooked liver using EEINA's method loses 10-15% of its weight due to water loss.
| Type | Calories (per 100g raw) | Protein | Iron | Vitamin A | Taste | Best For |
|---|---|---|---|---|---|---|
| Hashi (Camel) | 115 | 22g | 8.8mg | 4200 IU | Sweeter and more tender | Lowest calories and highest iron, ideal for pregnant and nursing mothers |
| Local Sheep | 135 | 21g | 7.2mg | 6300 IU | Medium and familiar taste | Family choice, good balance among the three |
| Beef (Veal) | 130 | 20g | 6.5mg | 7500 IU | More intense and bloody | Highest in Vitamin A, beneficial for children's growth |
Wash the liver thoroughly under cold water, remove white veins and thin membranes with a sharp knife. Cut into small 2x2 cm pieces. Pat dry very well with paper towels; this step is crucial for successful frying and prevents oil splatter.
15 minutesIn a wide skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onions and stir continuously until golden brown (7-8 minutes). Do not let them burn, as burnt onions impart a bitter taste that spoils the dish.
8 minutesAdd the minced garlic, cumin, black pepper, and chili flakes (if you like it spicy). Stir over low heat for a full minute; this minute extracts the essential oils from the spices and activates their aroma.
1 minuteIncrease the heat to maximum and add the second tablespoon of olive oil. Add the liver all at once and stir continuously. Do not exceed 5 minutes of frying; liver dries out very quickly, and dry liver loses all its tenderness.
5 minutesAdd the tablespoon of apple cider vinegar and salt in the last minute of frying. Stir once and immediately remove the skillet from heat. The vinegar cuts through the richness of the liver and adds the familiar Saudi flavor.
1 minutePlace the liver on a serving platter, sprinkle with chopped parsley, and add lemon slices. Serve with whole wheat pita bread (one piece per serving), optional tahini sauce on the side, and a cup of mint tea. Eat each bite with a piece of bread; do not eat the liver alone.
3 minutesPer 100g: 161 kcal · 13g Protein · 12g Carbohydrates · 7g Fat · 2g Fiber · 233mg Sodium.
Liver is very rich in Vitamin A and cholesterol, making it beneficial as an occasional meal, once a week, but not suitable for daily consumption. Pregnant women benefit greatly from its iron content, but in the first trimester, Vitamin A intake should be moderated. Hashi liver (lower in Vitamin A) is more suitable than beef liver for pregnant women in the early months. Consult your doctor before starting.
The top 6 common issues when preparing liver for the first time, and their simple solutions:
You overcooked it. Liver should not be fried for more than 5 minutes over high heat. Rule of thumb: remove the skillet the moment the red color disappears from the surface; residual heat will finish the cooking. For your next attempt, set a timer.
The liver was wet when added. Patting it dry with paper towels before frying is a step you cannot skip. To salvage: partially cover the skillet with a lid, leaving a gap for steam to escape, which will reduce splatter.
The thin membranes on the liver surface were not completely removed; they impart bitterness. To fix: soak the liver in a cup of milk for 30 minutes before cooking. Milk softens the taste and removes residues. For your next attempt, dedicate 15 minutes to carefully trim veins and membranes with a sharp knife.
The heat was too high. Onions need medium heat and about 7-8 minutes to become golden. For your next attempt: medium heat + continuous stirring + a pinch of salt on the onions helps release their moisture and soften them slowly.
The pan was too small for the amount of liver, causing the temperature to drop and preventing quick searing. Divide the liver into batches or use a wider pan. Successful liver will develop a light golden crust.
You reheated it in the microwave, which dries it out completely. Cooked liver should never be reheated in a microwave. Best method: a dry skillet over very low heat with a tablespoon of water, covered for 1-2 minutes until warmed through without overcooking.
Cooked Liver: Only 24 hours in an airtight container. Liver is a highly perishable food.
Raw Liver (Before Cooking): Maximum 2 days on the bottom shelf.
Raw Liver: Up to 1 month in a sealed freezer bag. Thaw overnight in the refrigerator before cooking.
Cooked Liver: Not recommended, as taste degrades after freezing.
Cleaning and trimming veins: Can be done up to 2 hours ahead, stored in the refrigerator.
Sautéing onions: Can be done up to 1 hour ahead, stored in the covered skillet.
Frying: Always at serving time; liver is best enjoyed fresh.
A dry skillet over low heat with a tablespoon of water, covered for 1-2 minutes. No microwave, as it dries it out.
Note: Substituting the type of liver (to sheep or beef) is not a substitution but a separate recipe with a different taste and nutritional value. Refer to the comparison table above, and stay tuned for our upcoming recipes for sheep liver and beef liver.
| Original Ingredient | Tried Substitution | Ratio | Taste Difference |
|---|---|---|---|
| Extra Virgin Olive Oil | Avocado Oil | Same amount | Neutral flavor, higher smoke point |
| Apple Cider Vinegar | Pomegranate Molasses or Vinegar | Half the amount | Deeper, sweet-sour flavor |
| Whole Wheat Pita Bread | Whole Wheat Saj Bread | Same amount | Thinner, similar GI |
| Ground Cumin | Saudi Baharat Mix | Same amount | More complex, classic Najdi flavor |
| Fresh Parsley | Fresh Cilantro | Same amount | More pungent, Lebanese flavor |
Liver is suitable for individual meals or family gatherings. Quantities here are adjusted per number, and cooking time slightly changes with increased volume.
| Number of Servings | Liver | Onions | Olive Oil | Frying Time |
|---|---|---|---|---|
| 2 (Individual x 2) | 250g | 2 onions | 1 tbsp | 3-4 minutes |
| 4 (Standard) | 500g | 4 onions | 2 tbsp | 4-5 minutes |
| 8 (Large Family) | 1kg | 8 onions | 4 tbsp | In 2 batches x 5 minutes |
| 12 (Hosting) | 1.5kg | 12 onions | 6 tbsp | In 3 batches x 5 minutes |
For large gatherings: Do not cook the entire quantity in one pan. Liver needs high heat and direct contact with the pan; dividing it into batches preserves tenderness. Prepare sautéed onions an hour ahead, and fry the liver in batches at serving time.
This is the classic Saudi version as prepared in the homes of Najd and Hijaz, and as served in popular breakfast restaurants in Riyadh, Jeddah, and Dammam. We've kept the authentic ingredients (liver, onions, garlic, spices, vinegar, bread) while replacing hydrogenated vegetable shortening with extra virgin olive oil to protect the heart. No modern additions that don't belong to the original recipe have been included.
The source for this recipe is the traditional Saudi kitchen as prepared in the homes of Najd and Hijaz, and as served in popular breakfast restaurants (Alexandrian Liver, Haram Liver, etc.). Nutritional figures are calculated from the USDA FoodData Central and the University of Sydney GI database.
Coming soon: Standalone recipes for regional variations: Alexandrian with green peppers, Najdi with Saudi Baharat, Keto without bread, and for children with milder beef liver.
EEINA saves your favorite recipes, suggests when to eat them (once a week for liver), and builds your balanced weekly plan.
To clarify: the term 'local' refers to the source (from Saudi Arabia) not the animal type. Hashi liver (camel), sheep liver, and beef liver can all be local or imported.
The correct comparison is between animal types: Hashi vs. Sheep vs. Beef.
Fresh liver is found in the chilled meat section (refrigerated at 0-4°C / 32-40°F). It has a reddish-brown color, a mild metallic smell, a firm texture, and is typically packaged for a maximum of 2-3 days.
Frozen liver is found in the freezer section (below 0°C / 32°F), packaged for months, has a slightly darker color due to freezing, and requires slow thawing in the refrigerator overnight before cooking.
Avoid: Liver that appears greenish or grayish, or has a strong odor. When in doubt, soak the liver in milk for 30 minutes before cooking; it softens the taste and removes residues.
Cooked liver is a highly perishable food. Details:
Best practice: Cook only the amount you will consume in one meal, as liver is best enjoyed fresh.
Cooking and preparation information (membrane trimming, milk soaking, frying times, onion sautéing) is based on common Saudi culinary experience as prepared in the homes of Najd and Hijaz and popular breakfast restaurants. Nutritional figures are calculated, and storage durations are based on general food safety recommendations.
Wash the liver thoroughly under cold water, remove white veins and thin membranes with a sharp knife. Cut into small 2x2 cm pieces. Pat dry very well with paper towels; this step is crucial for successful frying and prevents oil splatter.
