Bite-sized cubes of beef liver dusted in flour, pan-fried until crisp and seasoned with cumin, served with sumac onions and parsley. A high-protein Istanbul tavern classic.
Ingredients
Instructions
- 1
Peel the membrane off the liver and cut it into 1 cm cubes; rinse, drain and pat very dry.
- 2
Thinly slice the red onion and rub it with the sumac and a little of the salt. Chop the parsley and mix it with the onion.
- 3
Toss the liver cubes in the flour and shake off the excess in a sieve.
- 4
Heat the sunflower oil in a large frying pan over high heat; fry the liver in two batches without crowding for 3-4 minutes, turning, until browned all over.
- 5
Drain the liver on paper towels and, while hot, toss with the cumin, pepper flakes and remaining salt.
- 6
Pile the liver on a serving plate with the sumac onions alongside and serve immediately.
Nutrition
Per serving
| Calories | 407 kcal |
|---|---|
| Protein | 31 g |
| Carbs | 19 g |
| Fat | 23 g |
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