A dish that calls for little slices of liver that have been rolled in flour and fried: Turkish liver recipe. It can be served hot or cold depending on preference, and a parsley and sumac-topped onion salad is a necessity. Although it is well known that cumin is good for the liver, some people choose to squeeze lemon and consume it instead. Turkish liver recipe is a delectable and mouthwatering beginning and main course food that is cooked by frying in hot oil and includes certain techniques. Come to the kitchen if you want to try this treat.
Liver has a distinctive feel that meat lovers either love or detest. Liver lost some of its popularity after becoming a staple in American households in the 1950s, but it has recently started to gain favor again. Liver is a superfood with numerous significant health advantages, which is probably why it has made a comeback. Mama Fatma has many dishes where you can see the traces of Turkish cuisine related to meat, chicken, fish and other main dishes. To find the best liver recipe at Mama Fatma, don’t forget to stop by and call before making a reservation.
What Is Arnavut Cigeri (Turkish Liver)?
Welcome to our simple recipe for Turkish liver, a meal that has been a staple in Turkish cuisine for many years. Fresh liver, onions, and a mixture of fragrant spices are combined in this savory and succulent dish to provide a wonderfully scrumptious feast. However, don’t just take our word for it; give it a try and experience the mouthwatering tastes that have made Turkish liver a classic. This recipe is simple to make and will wow your guests whether you are an experienced cook or a novice. Try this dish if you want to bring a little bit of Turkish heritage to your dinner table; you won’t be sorry.
- 1 medium-sized potato, diced
- Medium chopped beef liver, 1/4 cup flour, and 1/2 tsp. salt, 1 lb.
- thinly sliced 1 medium red onion
- 2 tbsp. chopped parsley
- 1 teaspoon of sumac
- 1/4 tsp paprika
- 1/4 teaspoon red pepper flakes
- 1/2 tsp. oregano
- frying with vegetable oil
How To Make Arnavut Cigeri?
In a sizable pan, heat the olive oil over medium-high heat. The potatoes should be deep-fried until the edges are golden brown. Place it in a big container. Salt and flour are combined in a sizable bowl. Make sure the chopped liver is thoroughly dusted with flour by dipping it into the flour mixture. The flour-coated livers are deep-fried in 3–4 batches for 3–4 minutes each. Fill a potato container with the fried livers. By rubbing them together, onion, combine parsley, and sumac spice. Combine a spicy onion combination with the potato and liver. Add the remaining spices and combine them delicately.
It’s crucial to avoid overcooking liver when cooking it, since it can harden. Because the liver cooks so quickly, cooking them further will make them dry out. For this dish, you can use lamb or chicken liver Turkish recipe if you can’t find cow liver. The herbs and spices in this recipe can be changed to your preference. If you prefer your cuisine to be more spicy, add additional red pepper flakes.
You shouldn’t wash your liver if you want it to be soft. Grab a strainer, then wait for the strain. Hot frying oil is ideal. The chicken liver Turkish recipe are going to absorb too much oil otherwise.
Actually, there are a few simple methods for cooking soft Turkish liver kebab recipe so they resemble Turkish delight. The meat shouldn’t be washed before cooking, to start. Your blood will be sufficiently filtered. Additionally, it’s crucial that you don’t overcook it. No more than 15 to 20 minutes should pass. With our recipe, we prepared it in 10 minutes. Make sure the oil is heated enough to fry the liver in. It’s that easy. Turkish liver contains 927 calories per dish. The scent can be fully eliminated with the addition of a pinch of coriander to the flour used to locate the liver. The type of oil you choose to use and how much of it you use when cooking liver are other considerations.
How To Serve Arnavut Cigeri?
Turkish liver kebab recipe pairs well with rice pilaf, tarhana soup, potato chips, sumac onion salad, and mashed potatoes. Those who enjoy serving rice and liver together will prefer plain rice pilaf. The liver can be added to simple rice pilaf or served with it. Try bulgur pilaf if you want to eat pilaf but want something different from rice pilaf in terms of flavor.
You should try the highland soup if you wish to sip soup before eating liver and prefer a lighter soup than tarhana. The traditional recipe for mashed potatoes, which is a favorite potato dish in all of its varieties, is quite tasty. It may be served with liver. For those who desire a light dinner, a lettuce salad with lots of components would be a nice substitute. You may combine liver and lettuce salad. Sautéed liver goes amazingly with pickled cucumber. You can add it to it if you are eating it in a wrap. Those who enjoy a bitter flavor may choose pickled hot peppers. It is prepared in a variety of recipes, including sautéed liver.
How To Store Arnavut Cigeri?
You can use either fresh or frozen liver to prepare this dish. If utilizing fresh liver, it must be prepared as soon as possible after purchase. Before cooking, frozen liver has to defrost in the fridge for 24 hours. If at all possible, store the livers in a freezer bag for single use. When packaging, don’t forget to remove the air from the lungs. Although the liver can be kept in a fridge for two to three days, it can be frozen and preserved in good condition for two months. You may check if the livers have burned by performing a taste test if you keep them on the stove longer than necessary. To prevent oil absorption into the lungs, it’s critical to warm the oil up thoroughly.