Fwied bil-Basal (Liver with Onions)

Name: Fwied bil-Basal (Liver with Onions)
Prep time: 10 min
Cook time: 20 min
Yield: 4 people
Cuisine: Maltese
Ingredients: 600g calf or lamb liver, sliced; 3 tbsp olive oil; 3 large onions, thinly sliced; 2 cloves garlic, minced; 100ml red or white wine; 1 tbsp vinegar or lemon juice; Small handful fresh parsley, chopped; Salt and black pepper to taste

A traditional Maltese liver dish cooked quickly with onions, garlic, wine, and parsley. Simple, rich, and deeply savoury.

Prep: 10 minutes Cook: 20 minutes Servings: 4 people

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Watercolour illustration of cooked liver slices with golden onions and parsley.

Ingredients

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Measures: 1 tbsp = 15ml; 1 tsp = 5ml. For local ingredient names and substitutions, see our guide to Maltese ingredients abroad.

600g calf or lamb liver, sliced
3 tbsp olive oil
3 large onions, thinly sliced
2 cloves garlic, minced
100ml red or white wine
1 tbsp vinegar or lemon juice
Small handful fresh parsley, chopped
Salt and black pepper to taste

Instructions

Cook the onions: Heat the olive oil in a wide pan. Add the onions and cook over medium-low heat for 12-15 minutes until soft and lightly golden.
Add garlic: Stir in the garlic and cook for 1 minute.
Cook the liver: Increase the heat, add the liver slices, and cook quickly for 1-2 minutes per side.
Deglaze: Add the wine and simmer briefly. Stir in vinegar or lemon juice, parsley, salt, and pepper.
Serve: Serve immediately while the liver is still tender.

Fwied bil-Basal is a traditional Maltese liver dish cooked with plenty of onions, garlic, wine, and parsley. It is quick, economical, and richly flavoured.

Serving Suggestions

Serve with Maltese bread
Pair with mashed potatoes or patata l-forn
Add a sharp salad or pickles
Eat immediately after cooking

Traditional Notes & Tips

Do not overcook liver or it becomes tough
The onions should be soft and sweet
A little vinegar or lemon balances the richness
Calf liver is milder; lamb liver is stronger
Slice the liver evenly so it cooks quickly