Crispy Fried Liver

Ciğer tava is one of those dishes that doesn’t need much explaining if you grew up with Turkish food. Thinly sliced liver, lightly floured, fried quickly, and served hot. Crisp on the outside, tender inside. Nothing complicated, nothing hidden.

This is the kind of food you eat standing up at a small table, with onion salad on the side and maybe a piece of bread to soak up what’s left on the plate. It’s bold, direct, and best eaten right away.

Ingredients

• 500 g of fresh beef or lamb liver

• 1/2 cup of all-purpose flour

• 1 tsp of salt

• 1/2 tsp of black pepper

• 1/2 tsp of red pepper flakes (optional)

• Oil (such as olive oil or vegetable oil) for frying

  
  

For serving:

• 1 medium red onion, thinly sliced

• Salt and sumac to taste

• Fresh parsley for garnish

Instructions

Prepare the liver

Slice the liver into thin strips or small bite-size pieces. Keeping them thin helps them cook quickly and stay tender.

Coat

Mix the flour with salt, black pepper, and red pepper flakes if using.Toss the liver pieces in the flour, then shake off any excess. You want a light coating, not a thick batter.

Fry

Heat oil in a wide pan over medium-high heat.Once hot, fry the liver in small batches for 1 to 2 minutes per side, just until golden and crisp. Do not overcrowd the pan. Transfer to paper towels as you go.

Prepare the onions

Mix the sliced onion with a pinch of salt and sumac. Lightly rub it with your hands until it softens. Add chopped parsley just before serving.

To Serve

Serve the liver immediately while it’s still hot and crisp.Top with the onion salad and extra parsley. Bread on the side is more than enough.

Notes

• Fresh liver makes all the difference, buy it from a butcher you trust.

• Do not overcook, liver turns firm very quickly.

• This dish waits for no one, serve as soon as it comes out of the pan.