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Fried goat liver with whiskey and herbs

It is not usual here in Greece when buying baby goat or lamb you have to buy the organs and sometimes the head, as well.

When my husband bought half of a baby goat he had to buy the organs as well. When he brought this along I couldn’t think how to cook it.

Besides mageiritsa which is our traditional soup for Easter and kokoretsi, which is my husband’s job to prepare, I dont cook goat or lamb liver very often.

The liver has an odour, which not everybody likes, so I wanted something strong to hide the smell. I decided to try it with whiskey and some herbs. It worked. The whiskey left a nice aroma, mingled with the aroma of thyme, oregano and coriander seeds.

As I said yesterday, I prefer goat to lamb because goat has less fat and what you can see in the picture is not fat but we call them glykadia (meaning sweet parts of the organs).

Fried goat liver with whiskey and herbs

Preparation time:   15 minutes

Cooking time:  15 minutes

Serves:  4 as a meze


  • Organs of a young goat or lamb – Kidneys, Liver, heart and Lungs (about 500 grams)
  • 1/4 cup oil, just enough to wet the frying pan
  • Salt
  • Freshly ground black pepper
  • 1 tsp oregano
  • 1/2 tsp ground coriander seeds
  • 1/2 tsp thyme
  • 1/2 cup lemon juice
  • 1/3 cup whiskey


  1. Wash organs and boil for a few minutes.
  2. Rinse with cold water and then drain and cut into bite sizes.
  3. In a frying pan, saute the organs and then add the lemon and whiskey and mix until the alcohol evaporates.
  4. Season with the herbs and spices.
  5. Cover frying pan with a lid and simmer for 10 minutes.

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11 Responses

  1. Laurie Constantino

    Good save with the whiskey. I like making the organs with onions, rosemary, and garlic – they serve the same role as the whiskey.

  2. Ivy

    Good idea, next time.

  3. Peter M

    I’m fun anout liver, organ meat and offals in general. Calf and chicken liver, can’t eat. Sweetbreads, liver pate, kokoretsi, foie gras…I can eat.

    Bottom line, I’d try this anyways…I’m a polite guest! lol

  4. Shalimar

    there is a place near thission that serves lamb organs a truly yummy food… am thinking whats the name of the taverna right now…. am still getting my way in out of Athens again….

  5. Ivy

    Hi Shalimar, thanks for visiting. If you mean kokoretsi, that’s the best way to make the organs.

  6. Shalimar

    no not kokoretsi it was stir fried w herbs…will get the name of the place

  7. Ivy

    Hi Shalimar, when you first commented yesterday I did not realize that you were in Athens but later when you commented in Laurie’s blog you said you were in Piraeus. Hope you had a nice time here. I tried to see your blog but I only get to see your profile. Please give me your URL.

  8. Núria

    Wow Ivy, I never had lungs before, but kidneys and liver yes! My husband adores kidneys al Jerez, done with this special spanish wine, soooooo good. We even eat “male organs” there’s lots of recipes here… it’s in our culture! Maybe one day I will post some of this… You might think I’m Hannibal Lecter’s sister he,he,he 😉

  9. Ivy

    Nuria, animal testicles are considered to be a great “meze” as we call it. There is even a World Testicle Cooking Championship. Have never tried them though and I don’t think I will. Waiting to see you post this.

  10. Ivy

    Peter I don’t know what happened but your comment just appeared and Val’s in the other blog “Salt and Pepper”. Although I am not very fond of organs, it was quite good.

  11. Ben

    Goats are so precious and dear. Shame on you for eating a creature of love to all humans and the earth! May every soul be cursed for eternity for eating goat!