🇹🇷 Turkey · Food
Ciğer Tava (Edirne Style Liver)
By eatmundo · July 5, 2026
Edirne Style Ciğer Tava offers crispy, thinly sliced calf liver, lightly floured and perfectly fried, a celebrated regional specialty. Served with fried potatoes and spicy dried peppers, this dish is a true testament to simple ingredients transformed into a burst of flavor. It's a beloved street food and restaurant staple, delivering a satisfying crunch with every bite.
Ingredients
check them off as you prepareHow to Make It
- 1
Begin by thinly slicing 500g of calf liver (or beef liver, if calf is unavailable) into small, bite-sized pieces, about 1-2 cm thick. Ensure all membranes and veins are removed for a tender result.
- 2
Place the sliced liver into a bowl. Add 3 tablespoons of plain flour, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Toss well to ensure each piece of liver is lightly and evenly coated with the flour mixture.
- 3
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 2-3 dried red peppers (hot or sweet, to taste) if you want a spicy kick.
- 4
Heat 2-3 cups of vegetable oil in a deep skillet or a wok over medium-high heat to 175°C (350°F). Fry the floured liver 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 the fried liver and place it on a plate lined with paper towels to drain excess oil. Keep warm. Immediately add the sliced potatoes to the hot oil and fry until golden and tender, about 5-7 minutes. Remove and drain.
- 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.
Frequently Asked Questions
What type of liver is best for authentic Edirne Ciğer Tava, and how should it be prepared?+
For the most authentic and tender Edirne Ciğer Tava, fresh calf liver is preferred over beef liver. It should be very thinly sliced, almost paper-thin, after removing any membranes and veins.
How do I ensure the liver stays tender and doesn't become tough or rubbery when frying?+
To keep the liver tender, fry it quickly in very hot oil for only 1-2 minutes per side until just cooked through. Overcooking is the main cause of tough liver, so do not overcrowd the pan and fry in batches if necessary.
What is the purpose of coating the liver in flour, and what type of flour should be used?+
Coating the liver in flour creates a thin, crispy crust and helps to seal in moisture, keeping the liver tender inside. A light coating of all-purpose flour is traditionally used for this dish.
What are the traditional accompaniments for Edirne Ciğer Tava, and how are they typically served?+
Edirne Ciğer Tava is traditionally served with finely diced or thinly sliced fried potatoes and a piyaz (salad) made from thinly sliced red onions, sumac, and fresh parsley, often served separately.
Mundo Match
Dishes across the world that share Ciğer Tava (Edirne Style Liver)'s core ingredients.
