I have only ever tried freezing them and cutting them into pill sized cubes to dose. I have eaten them ground with muscle meat and no taste difference. They are so nutrient rich; I imagine one liver was shared amongst many by our ancestors, so that is usually why I think more of dosing them instead of eating them. I will need to look at these mid east ways, too.
I bought some chicken livers, and just made them with salt and pepper with my breakfast today. Organs have a really strong flavor, and I think it'll take some time to get used to them.
I remember nostr:nprofile1qqsyx708d0a8d2qt3ku75avjz8vshvlx0v3q97ygpnz0tllzqegxrtgprpmhxue69uhkv6tvw3jhytnwdaehgu3wwa5kuef0unrtk3 talking about the magic of middle eastern methods of dressing organs. I should probably look into that.
Discussion
I did have this idea, about just grinding organs I buy and cutting them into ground beef. Though I need to make more things with ground beef. I never ate it growing up, so it takes extra effort to prepare.