VegetarianŞekerpare
55 min · 982 kcal · Snacks · Middle Eastern
Middle Eastern
Arnavut Ciğeri
The classic Istanbul meyhane meze: cubes of lamb's liver dusted in flour, flash-fried until crisp outside and still pink within, piled onto a sumac-and-parsley onion salad and eaten warm or at room temperature with lemon.
Method
- Peel the thin outer membrane from 150 g of lamb's liver, cut away any tubes and ducts, then cut the liver into neat 2 cm cubes.
- Put the cubes in a bowl of cold water and leave to soak for 20 minutes to draw out the blood. Drain, rinse, then spread on kitchen paper and pat completely dry — wet liver will spit and steam rather than crust.
- Meanwhile make the onion salad: slice 0.5 of red onion as thinly as you can, rub it with 0.25 tsp of the salt for a few seconds, rinse under cold water and squeeze dry in your hands to take away the harshness. Toss with 1 tbsp of chopped parsley and 1 tsp of sumac and set aside.
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518kcal
34gprotein
24gcarbs
33gfat
5gfibre
Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.
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