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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.

SnacksMains25g+ protein
35 min25 prep · 10 cookMedium518 kcalper serving
Arnavut Ciğeri

Instructions

  1. 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.
  2. 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.
  3. 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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Per serving

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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