1820. Turkish Liver and Rice

This Turkish liver is rice is one of those dishes I can never say no to if it's available on the menu. Interestingly, it is a "fast food" sold in carts as a common street food. I am sure frying has something to do with how delicious it is, but the sheer simplicity of the dish (liver, onion, and potato on rice) is what stands out.

Ingredients:

1 kg lamb or beef liver

1 glass of milk

1 glass of flour

1/2 tsp baking soda

cumin, black pepper, red pepper powder, salt

3 potatoes, cubed and fried

2 onions, sliced and fried

parsley, to serve

Method:

To remove blood from the liver, press it slightly with a napkin. Remove the membrane. Chop into cubes. Put the liver into a bowl, add a glass of milk and let it sit for 30-40 minutes. The liver becomes soft and loses some blood.

Strain from the milk and coat the liver cubes in flour with half a teaspoon of baking soda and shake off the excess flour. Cook in hot oil for no longer than four minutes.

Add the spices into the fried liver and toss. Combine with the fried potato and onion, serve on top of cooked short grain rice and serve with a sprinkle of freshly chopped parsley.

صحة و عافية