Fwied bil-Basal (Liver with Onions)
A traditional Maltese liver dish cooked quickly with onions, garlic, wine, and parsley. Simple, rich, and deeply savoury.
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
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