Liver with fresh onions and parsley

Liver with fresh onions and parsley

Ciğer tava

By
From
Istanbul
Serves
2-4
Photographer
Steven Joyce

Istanbullus are obsessed with liver, to the extent that there are dozens of restaurants and street food stalls specialising in it. You can get it deep-fried in batter or grilled in chunks and wrapped up in flatbreads with herbs and tomatoes. You can even buy liver sandwiches from street-corner vendors. This was one of the first liver dishes I tried in Istanbul and remains my favourite.

Ingredients

Quantity Ingredient
1/2 onion, halved and finely sliced into half moons
1/2 garlic clove, very finely sliced
1/4 teaspoon salt
250g very fresh lamb’s liver
3 tablespoons flat-leaf parsley, roughly chopped
1 tablespoon dill, finely chopped
pul biber or mild chilli flakes, to taste (optional)
freshly ground black pepper

Method

  1. Place a large frying pan or griddle pan over a high heat and warm a serving platter. Mix the onion, garlic and salt together in a bowl, to allow them to soften and become sweeter.
  2. Rinse the liver thoroughly and pat it dry with paper towel. Using a very sharp knife, diagonally slice the liver into pieces no more than 1 cm thick. Season with salt and pepper and fry quickly for one or two minutes, tossing frequently until browned all over and cooked to your liking (don’t overcook or they will become tough).
  3. Place the liver on the warm serving plate and scatter over the onion and garlic mixture, herbs and pul biber or mild chilli flakes, if using. Serve straight away.
Tags:
Istanbul
Turkey
Turkish
Rebecca
Seal
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