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Legaspy 3: Moustafa

Moustafa shows us how to make his signature livers and hearts, perfect for a cold winter's evening and wooing any potential love interests.

Why is this your Legaspy?

M: This isn't my Legaspy but Kate made me do it, that's my answer

K: *laughs* That's a lie! M: No it's not, you asked me to do it for your gasp website and I did that K: But it is one of your main dishes M: I guess because it's easy, it takes five minutes and it doesn't require any cooking

L: So if that isn't [your Legaspy], what would you say would be? M: Erm I don't know, I don't have a legacy recipe L: But maybe then it IS livers and hearts!? M: mm.... no not really I just cook it because it's easy All: *awkwardly laugh*

K: But it was the first dish you made me! M: Yeah... because it was easy and I knew you'd never had it. L: Way to woo... K: Yeah it was a good woo...

Who taught you how to cook?

M: No-one, just from living alone

L: Watching videos? M: No I think back then there were no videos you just watched the street guy to see how he made it K: The street guys?? M: Yeah, like the street carts. How they make it, how they add the oil and stuff.

K: So is the livers and the hearts also a street dish? M: Yeah, there was a guy standing by the school, who had no arm and no leg and had this liver cart L&K: *Laugh in disbelief* L: So when you cooked it did you also only use one arm as well? M: Yeah and one leg.*laughs* So that's where I learnt it from L: So did you learn all your recipes from street people or from other places as well? M: No I cannot cook that much, just whenever I want to cook something I look up the recipe now. But for this dish, that's where I learnt it

What is a dish you can't cook but wish you could?

M: I wish I could cook Molokhya, but it takes a lot of work and a lot of time.

L: What is that? M: It's kindof a sticky green soup, they pour it like juice. The stickier it is the better it is. But you also need the fresh leaves because the frozen and dried ones are not very good. L: What leaves are they? M: Molokhya leaves

All: *laugh* K: I think in English it's mallow, but I don't really know what that is... Why do you wish you could make that one? M: Because it's complicated, it tastes good and I like it. It also has a very unique flavour

Who is your biggest inspiration when cooking?

M: *Laughs* I don't have any inspiration while cooking, because I don't cook. K: I would say you like Middle Eats as well? M: Yeah... but inspiration is a big word! L: But you can say a few chefs or youtubers you like? M: No... there's not really any. I'm not that invested in food like you two

What do you like to listen to while you cook?

M: Just youtube stuff L: Videos?

M: Yeah, political videos mostly that has some information about what's going on in Egypt so I also know what's going on K: I just know you listen to Egyptian stuff but I don't know what it's about... You don't really listen to music actually M: No, not while cooking. I don't like music that much

What is the best dish you've ever eaten?

M: The best dish?! Hmm.. that's hard. Probably a koshari in Cairo I think

L: Is there a particular place in Cairo?

M: For koshari yeah, there's one particular famous place - I don't know if it exists any more or if it's rebranded and became a celebrity chain. It was in the old town in Cairo and it was like a small shop next to the mosque.

L: Did you find it by exploring or did someone recommend it? M: No no it's quite famous in Cairo. It's very local, I don't remember the name of it but I know exactly where it is.

K: But that's the best place where it's local knowledge and you can just go there

Moustafa's Livers and Hearts


500g beef liver 500g beef hearts

10 cloves of garlic

2tsp cumin

1tsp black pepper

1/2tsp salt

2tbsp vinegar

4 or 5 green chillies

lemon to taste

2tbsp oil

1) Cut up hearts and liver to small bite sized pieces. In a bowl crush 10 cloves of garlic, add 2tsp cumin, 1tsp black pepper, 1/2tsp salt, 2tbsp vinegar and the juice of half a lemon. Divide the marinade in half and pour over the livers and hearts respectively. Leave to marinade for at least 15 minutes

2) Cut up the chillies fry in the 2tbsp of oil

3) Add the hearts first to the chillies and oil, because they take longer and when they start going grey add the liver. Keep stirring and don't stop stirring until cooked - aka no longer red. Add some dashes of vinegar while frying 4) Taste and add more vinegar if needed

5) Serve with bread


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