Recipe & Video Turkish Pan Fried Livers - Edirne Tava Ciger

Hungry Man

Senior Member
7 Jul 2020
Local time
10:20 AM
Turkish Pan Fried Livers - Edirne Tava Ciger

  • 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
  1. Wash the liver and remove the membrane/sinew
  2. Slice the liver thinly and transfer to a strainer or colander
  3. Clean the fat and the hard tissues, if any
  4. Wash the slices in the strainer thoroughly and get rid of the excess water
  5. Pat dry the slices if they are still wet
  6. Season with 2 tsp salt and mix gently
  7. For coating, prepare a large plate or tray with flour
  8. Coat the liver slices with flour
  9. Shake off the excess the flour and transfer to a plate
  10. Heat up the oil in a large pan to 140°C / 280°C
  11. First fry the dried chilies for the garnish
  12. Chop the onion and parsley and mix & rub together with salt and sumak for the sides
  13. Working in small batches, start frying the liver
  14. Stir gently to to prevent the slices from sticking to each other
  15. Within 60 seconds, the liver should be golden brown and remove to a paper towel
  16. Serve with fried chilies, tomato and onion salad
Top Bottom