Ciğer Tava (Edirne Style Liver)

• Potato2 medium potatoes
• Parsley1/4 bunch
• Salt1/2 tsp
• Onion1 large onion
• Flour3 tbsp
• Vegetable oil500 ml
• Calf liver500g
• Dried chili3 pieces (optional)
• Pepper1/4 tsp

How to Make It

• 1

  Slice 500g of calf liver (or beef liver if calf is unavailable) very thinly, no more than 5 mm thick, into small bite-sized pieces. Remove all membranes and veins for a tender result.

• 2

  Prepare your accompaniments: thinly slice 2 medium potatoes into small rounds or sticks for frying, and finely chop 1 large red onion. Optionally, deseed and roughly chop 3 dried red peppers (hot or sweet, to taste) if you want a spicy kick.

• 3

  Heat 500 ml of vegetable oil in a deep skillet or wok over medium-high heat to 175°C (350°F). Fry the sliced potatoes until golden and tender, 5-7 minutes. Remove with a slotted spoon, drain on paper towels and keep warm.

• 4

  Just before frying, place the liver in a bowl with 3 tablespoons of plain flour, 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Toss until every piece is lightly and evenly coated, then shake off the excess. Fry the floured liver in the same hot oil in batches for only 1-2 minutes until golden brown and crispy. Overcooking will make the liver tough, so work quickly.

• 5

  Using a slotted spoon, remove each batch of fried liver and place it on a plate lined with paper towels to drain excess oil. Keep warm with the potatoes while you fry the remaining batches.

• 6

  If using, carefully fry the chopped dried red peppers in the same oil for a mere 15-20 seconds until fragrant and slightly crispy – be cautious, as they burn very quickly. Serve the hot, crispy liver immediately with the fried potatoes, the quick-fried peppers, and the fresh red onion. A sprinkle of chopped fresh parsley adds freshness and color.