Turkish Style Merceiles Liver
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g chicken liver (s)
- 4 tablespoon flour
- 0.5 teaspoon ½ paprika powder, hot (more if you like)
- 0.5 teaspoon ½ paprika powder, noble sweet (more if you like)
- 0.5 teaspoon ½ salt
- Pepper, fresh from the mill
- Oil, for frying
- 2 large onions, finely sliced
- 0.5 teaspoon ½ sumac, to taste
- 1 teaspoon lemon juice
- Parsley, finely chopped
Print Recipe
Pin Recipe Instructions
- First we prepare the onions for serving. Put the onion rings in a bowl and sprinkle with salt. That shouldn`t be too little, as the onions ferment due to the salt and the escaping onion juice combines with lemon juice to make a dressing.
- Remove coarse tendons from the liver and cut into approx. 2.5 cm cubes. Put the flour, paprika powder, salt and pepper in a freezer bag and mix with the liver cubes. Now heat a little oil in a preheated pan and fry the liver cubes until crispy brown.
- Now we add the parsley to the onion salad and serve it to the fried liver.
- Pide, rice or mashed potatoes go well with this Turkish specialty.
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