Recent Posts
Egyptian Liver Sandwich
Egyptian Liver Sandwich
Yeah, I know. Liver isn’t very popular unless you’re over the age of 65. But I think people need to keep an open mind. This Egyptian liver sandwich called kebda eskandarany is a popular street food that is a lot less “livery” in flavor than you’d expect. The liver gets marinated with a lot of garlic, mint, lemon juice, and seasonings, then sautéed with onions and peppers. The liver is stuffed into a baguette with lettuce, tomato, and tahini sauce. You can substitute chicken livers for beef, if beef liver isn’t your thing.
Ingredients
- 1 lb beef liver cut into small cubes
- 6 garlic cloves minced
- 1 tbsp dried mint
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp black pepper
- 1 tsp salt
- 1/4 tsp ground cinnamon
- 2 tbsp lemon juice
- 1 large green bell pepper sliced
- 1/2 medium onion sliced
- 1 tbsp vegetable oil
- 1/2 cup water
- baguettes toasted
- lettuce
- tomato sliced
- tahini
Instructions
- Marinate the liver with the garlic, spices, and lemon juice for 15 minutes.
- Heat up the oil in a sauté pan over medium high heat. Sauté the onions and peppers for 3 minutes.
- Add in the marinated liver. Cook for 3 minutes.
- Pour in the water. Cover and simmer for 5 minutes over medium heat.
- Uncover and cook until the liquid has evaporated; about 5 minutes.
Cachapas (Venezuelan Corn Cakes)
Cachapas (Venezuelan Corn Cakes)
Corn is an important staple of Venezuelan cuisine. These cachapas are a thin pancake made out of corn, milk, eggs, and masa flour. They are served folded over, almost like an omelette, filled with a variety of cheeses such as cream cheese, mozzarella, and homemade farmer’s cheese. Besides the sweet cheese filled variety, there are large savory cachapas filled with meats, veggies, multiple sauces, etc; a lot like Venezuelan sandwiches.
Servings: 6 cachapas
Equipment
- food processor
Ingredients
- 2 cups corn
- 1/4 cup masa flour
- 1/2 cup whole milk
- 1 large egg
- 1 tbsp sugar
- 1 tsp salt
- 4 tbsp butter for frying
Cheese Filling
- 2 oz cream cheese
- 1 oz queso fresco
- 1 tsp sugar
Instructions
- Blend the cream cheese, queso, and sugar in a food processor until smooth anc spreadable. Scoop out and set aside.
- Add all of the cachapas ingredients to the food processor.
- Process until smooth. Let sit for 10 minutes before using.
- Melt the butter on a griddle over medium heat. Ladle a 1/2 cup of the batter per cachapas into the pan. Cook for 4-5 minutes until golden brown and crispy.
- Flip.
- Place a good dollop of the cheese spread on the bottom half of each cachapas. Cook for 3 minutes.
Pepito Sandwich
Pepito Sandwich
This is the first Venezuelan recipe on stonedsoup.net! This gargantuan sandwich is called the Pepito, and is one of the most popular street foods in Venezuela. The sandwich contains either beef or chicken, lettuce, tomato, a plethora of sauces including guasacaca, mayonnaise, ketchup, and mustard; topped with fried potato sticks on a large crusty baguette.
Servings: 1
Ingredients
- 1 tbsp vegetable oil
- 6 oz skirt steak
- 2 garlic cloves minced
- 2 tsp soy sauce
- 1 tsp Worcestershire sauce
- salt and pepper to taste
- baguettes
- mayonnaise
- lettuce
- tomato sliced
- guasacaca
- ketchup
- mustard
- potato stix
Instructions
- Heat up cooking oil in a sauté pan over medium high heat. Add the skirt steak to the pan with the garlic. Cook for 2 minutes. Season with soy sauce, Worcestershire sauce, salt and pepper. Cook for what more minutes. Remove from the pan.
Sandwich Assembly
- Spread the mayo on the baguette.
- Place the tomatoes on the bottom half; lettuce on the top half.
- Place the beef on the bottom half; guasacaca on the top half.
- Squirt on some ketchup and mustard. Top with the potato sticks.
