This Middle Eastern recipe is good with all kinds of liver, as well as kidneys. The secret to making if flavorful is to keep the livers a little rare so they don’t dry out.
Wash liver slices thoroughly and pat dry with a paper towel. Season liver with cumin and Aleppo pepper. Finely chop garlic and mint together and mix with the salt.
Heat a pan on medium. Add clarified butter and cook for 1 minute. Flip and cook 1 minute more. Place liver on a plate.
Pour in vinegar, wine, and chopped mint mixture into the pan. Stir 10 seconds and pour onto the liver.
A variation of the Quail with Honey and Sage from The Spice Trekkers Cook at Home