Hungry Man
Senior Member
Turkish Pan Fried Livers - Edirne Tava Ciger
View: https://youtu.be/P9kGa-6EOQQ
Ingredients:
Ingredients:
- 500 g, calf’s liver
- 2 cups all purpose flour (for coating)
- 2 tsp salt
- Vegetable oil for frying
- Garnish (optional):
- 5-6 dried chilies
- 1 tomato
- ½ onion
- Chopped parsley
- 1 tsp sumak
- Wash the liver and remove the membrane/sinew
- Slice the liver thinly and transfer to a strainer or colander
- Clean the fat and the hard tissues, if any
- Wash the slices in the strainer thoroughly and get rid of the excess water
- Pat dry the slices if they are still wet
- Season with 2 tsp salt and mix gently
- For coating, prepare a large plate or tray with flour
- Coat the liver slices with flour
- Shake off the excess the flour and transfer to a plate
- Heat up the oil in a large pan to 140°C / 280°C
- First fry the dried chilies for the garnish
- Chop the onion and parsley and mix & rub together with salt and sumak for the sides
- Working in small batches, start frying the liver
- Stir gently to to prevent the slices from sticking to each other
- Within 60 seconds, the liver should be golden brown and remove to a paper towel
- Serve with fried chilies, tomato and onion salad