Kibdeh Meshwi
Middle East — Levant
The Levant's most important liver tradition. Liver grilled over charcoal or sautéed with pomegranate molasses, garlic, parsley, and cumin. A breakfast staple and mezze standard throughout the region.
Cuts in this tradition
Cultural context
One of the strongest liver traditions in the Arab world. Fresh liver is especially prominent immediately after Eid slaughter. The pomegranate molasses version (kibdeh bil-dibs) is distinctively Levantine.
Preparation
Liver cleaned and sliced thin. Grilled over charcoal or sautéed in olive oil with garlic, cumin, coriander, chili, and pomegranate molasses. Finished with fresh parsley and lemon.