Edirne-style fried lamb’s liver with red onion salad recipe (ciger tava)

Created by Somer Sivrioglu

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Cuisine: Turkish
Serves 6

If each Turkish city was defined by a produce, then Edirne’s would be lamb or veal liver. The secret to this dish is using lots of butter!

Ingredients

250g lamb’s or veal liver, membrane removed, cut into 5mm strips
250ml (1 cup) milk
Plain flour, to dust
1 tsp ground paprika
1 tsp isot chilli flakes*
1 tsp dried thyme
1 tsp ground cumin
40g unsalted butter
2 thin long red chillies

Red onion salad
½ red onion, thinly sliced
1 tsp sumac
1 tsp flat-leaf parsley, chopped

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Preparation

Soak liver in milk for 1 hour. Drain, discard the milk and rinse liver under cold running water. Pat dry with paper towel. Set aside.

To make onion salad, using your hands, knead red onion and sumac in a bowl for 1 minute or until onion is softened. Stir in parsley and set aside.

Place flour in a shallow bowl. Dust liver with flour and shake off excess. Combine paprika, chilli flakes, thyme, cumin and 1 tsp each salt and pepper in a small bowl. Melt butter in a frying pan over high heat, add liver and chillies, and cook, stirring, for 2 minutes or until browned. Remove from heat, add spice mix and stir to combine. Serve topped with red onion salad.

* Isot or Urfa chilli flakes, from Turkish food shops, are mild, slightly smoky and purplish-black. Substitute coarsely ground chilli (no seeds) from Asian food shops or regular chilli flakes (with seeds).

DRINK Efes Pilsener

As seen in Feast magazine, Issue 8, pg96.

Photography by Alan Benson.

If you enjoyed this Edirne-style fried lamb’s liver with red onion salad recipe (ciger tava) then browse more Turkish recipes, meat recipes, easy recipes, prepare ingredients in advance recipes and our most popular hainanese chicken rice recipe.

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