Fried Liver, Chopped Liver and Ciğer Kavurma
By: Kathryn Aydogan
Published: Wednesday, February 16, 2011 - 3:04am

Ingredients




500 grams Liver
2 large onions
3 green sweet or hot chillies
1 bunch of parsley
2 tlbs pepper or tomato paste
chilli powder or paprika
1 teaspoon cumin
salt
oil

Preparation

1 I wash the liver very well and let it sit in a bowl of water with added salt for about 30 minutes.  Rinse and drain well.  Since I dont like touching the liver I use my food processer to make this dish.  This makes it quick and easy. 2 I start with the onions and pulse that a couple of times then add in the green chilies then pulse again.  Add the parsley next and process until it is finely chopped.  You can add the the paste, spices and salt at this time then add the liver.  I process the liver until it is fairly smooth, but that is personal choice you can leave it a bit textured if you prefer. 3 I dont like using alot of oil but for this I make an exception and use more than I normally would.  I would recomend about 1/4 of a cup.  Heat your frypan with the oil until hot.  Add the liver and cook until done - I probably overcook mine as I dont want to be gagging on any raw bits.  That would be about 30 minutes so cook it until you are happy with it. 4 Serve this with flat bread, salad and pickled chilies.

Comments:
Kathryn Aydogan

This recipe is for all those liver haters.