If each Turkish city was defined by a produce, then Edirne’s would be lamb or veal liver. The secret to this recipe is to use lots of butter!
- 250 g lamb’s or veal liver, membrane removed, cut into 5 mm strips
- 250 ml (1 cup) milk
- plain flour, to dust
- 1 tsp ground paprika
- 1 tsp isot chilli flakes (see note)
- 1 tsp dried thyme
- 1 tsp ground cumin
- 1 tsp salt
- 1 tsp pepper
- 40 g unsalted butter
- 2 long red chillies
Red onion salad
- ½ red onion, thinly sliced
- 1 tsp sumac
- 1 tsp flat-leaf parsley, chopped
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Soaking time 1 hour
Drink Efes Pilsener
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, 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).
As seen in Feast magazine, Issue 8, pg96.
Photography by Alan Benson