Thoroughly wash the liver and cut it into small pieces.Thinly slice the onion and sauté it in oil until golden and softened. Add the chopped bell pepper and stir.

Grate the garlic and add it to the mixture, sautéing until fragrant.Add the chopped liver to the pan and sauté until its color changes. Let it cook with the lid on for about 10 minutes.

Once the liver is fried, add Mahram Felifia sauce and salt. Stir well, then add the pomegranate paste and mix thoroughly. Let the dish cook for another 5-10 minutes on low heat until the flavors meld and the dish thickens.

Serve and enjoy this flavorful liver dish!