Traditional Liver Salad
Quick answer
Coat the liver cubes in seasoned flour and pan-fry them quickly on high heat to keep them tender. Toss the cooked liver with sumac-marinated onions and fresh herbs before serving.
- Total time
- 30 dk
- Servings
- 4
- Calories (est.)
- ~320 kcal
- Difficulty
- orta
liver salad · turkish liver recipe · lamb liver with sumac
30 dk · 4 servings · 320 kcal
Ingredients
- 500 grams lamb liver (membrane removed, cubed)
- 3 tablespoons all-purpose flour
- 1 teaspoon red pepper powder
- 1 teaspoon salt
- 4 tablespoons olive oil
- 2 red onions (sliced thinly)
- 1 teaspoon sumac
- 1 bunch fresh parsley (chopped)
- Juice of half a lemon
Method
- Coat the cubed lamb liver in a mixture of flour, red pepper powder, and salt.
- Heat olive oil in a large skillet and pan-fry the liver on high heat, stirring constantly for about 5-7 minutes.
- Slice the red onions and gently rub them with sumac using your hands.
- In a large bowl, combine the hot fried liver, sumac onions, and chopped parsley.
- Drizzle with fresh lemon juice, toss gently, and serve warm.
To prevent the liver from getting tough, cook it quickly over high heat and avoid overcooking.
FAQ
How do you keep liver from becoming tough?
Remove the outer membrane completely and sear it quickly over high heat without prolonged cooking.
Which type of liver is best for this salad?
Lamb liver is much more tender than beef liver and is the ideal choice for this salad.
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