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Fried calf’s liver from Edirne (grilled liver)

Edirne fried calf’s liver (tava ciğeri)

Main dishes

Edirne’s specialty: veal liver, free of its membrane and blood vessels, sliced very thinly, salted, drained, seasoned with flour, and then fried.

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Recipe from Vito Genovese, Srhat, Joseph and 1 other contributors, adapted by Recette de cuisine · · updated on

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Adana lamb liver is a traditional Turkish dish that requires careful preparation. Here’s how to make this delicious and refined dish.

Ingredients and directions

  • Prep time20 min
  • Cook time15 min
  • Resting15 min
  • Total50 min
  • DifficultyMedium
  • CostBudget
  • Cooking methodFrying
  • Estimated cost$0.32 $0.08 / serving Estimated price; varies by store.

Ingredients

4 people
  • $0.03
  • $0.13
  • $0.16

Prices from US supermarkets.

Directions

  1. Remove the liver membrane from the liver and cut it into 6 to 7 cm pieces. ≈ 8 min
  2. Cut it vertically and then horizontally into thin slices, about the thickness of a knife blade, removing the larger vessels and capillaries. ≈ 8 min
  3. Rinse the slices under running water in a colander to remove the blood. ≈ 2 min
  4. Salt them (100 to 150g of salt for 4 to 5kg of liver), mix well, and let them drain in the refrigerator for 18 to 19 minutes in a colander placed over a container.
  5. This resting period is crucial: a still-damp liver would absorb too much flour and form lumps. ≈ 3 min
  6. Lightly flour the strips, shake off any excess, and fry them in hot oil until they are crispy.
  7. Serve immediately with fried chili peppers and onions. ≈ 2 min

The bill

Edirne fried calf’s liver (tava ciğeri)

  • salt (100 to 150g for 4 to 5 kg of liver)$0.03
  • flour$0.13
  • Sunflower oil for deep frying$0.16

Total$0.32

that's $0.08 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • Veal liver (from an animal that is at least one year old)
  • salt (100 to 150g for 4 to 5 kg of liver)
  • flour
  • Sunflower oil for deep frying
  • Dried chili peppers, fried, and finely chopped onion, ready to serve.

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