Liver of Oxyrhynchus (grilled liver)
  • For 2 persons 300 gr lamb liver
  • 2 tbs olive oil (30 ml)
  • 2 tbs red whine vinigar (30 ml)
  • 1 c fresh koriander chopped
  • 2 ts dried thyme
  • 1 ts salt
  • 1 ts pepper
  1. Clean liver of tendons and bloods vessels, cut in 1 cm slices and marinate overnight in the rest of the ingredients.
  2. Put aluminium folie in a grillpan and put on the slices liver with a little of the marinade, grill on each side ca 3-4 min on high teperature.
  3. Serve with the grill juice and bread with a green salad
This recipe was first mentionned in a letter describing: A Macedonian wedding in ca 300 B.C. Origine The kitchen of Odysseus Cookbook of Oxyrhynchus Cut good liver in pieces and marinate in oil with salt-koriander-thyme-silphium-opos-vinegar gril on a spit at high temperature.