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Liver can be baked, boiled, broiled, fried, stir-fried, or eaten raw ("asbeh nayeh" or "sawda naye" in Lebanese cuisine, liver sashimi). In many preparations, pieces of liver are combined with pieces of meat or kidneys, like in the various forms of Middle Eastern mixed grill (e.g. "meurav Yerushalmi"). Spreads or pâtés made from liver have various names, including liver pâté, pâté de foie gras, chopped liver, liverwurst, and Braunschweiger. A traditional South African delicacy, namely skilpadjies, is made of minced lamb's liver wrapped in "netvet" (caul fat), and grilled over an open fire.
Liver can be baked, boiled, broiled, fried, stir-fried, or eaten raw