Easy & Delicious Turkish Liver recipe | Turkish food (Arnavut çigeri)

liver

🥗Healthier: chicken liver

💰Cheaper: beef liver

Chicken liver is leaner and more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point.

red pepper flakes

🥗Healthier: fresh chili

💰Cheaper: black pepper

Fresh chili adds flavor with less heat.

vinegar

🥗Healthier: lemon juice

💰Cheaper: apple cider vinegar

Lemon juice brightens the dish with a fresh taste.

Clean and trim the liver, removing any membranes and veins.

Slice the liver into bite-sized pieces.

Soak the liver in vinegar for 30 minutes to tenderize.

Drain and pat the liver dry with paper towels.

Season the liver with salt, black pepper, and cumin.

Dredge the liver pieces in flour, shaking off excess.

Heat olive oil in a skillet over medium-high heat until shimmering.

Fry the liver pieces in batches until golden brown, about 3-4 minutes per side.

Remove the liver and drain on paper towels.

In the same skillet, sauté chopped onions and garlic until soft.

Add red pepper flakes and paprika, cooking for an additional minute.

Toss the fried liver with the sautéed mixture and chopped parsley.

Serve with lemon wedges for squeezing over the top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens