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GENERAL BOARDS => Other Artisan Crafts => Topic started by: Gürkan Yeniçeri on January 31, 2012, 11:45:01 PM
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This recipe is a very common Turkish recipe which usually goes well with Raki (http://en.wikipedia.org/wiki/Rak%C4%B1) on a mezze (http://en.wikipedia.org/wiki/Mezze) table
Turkish Style Fried Liver Recipe
Get a fresh liver
Dice into 1 cm cubes (half inch give or take)
Cover with milk for about 2 hours.
In the mean time prepare flour and mixed herbs and spices. What ever spice you like, usually oregano, red chilli flakes and salt are the ones used.
Prepare a shallow fry pan with vegetable oil.
When the oil is hot remove enough diced liver from milk and cover with flour mixture.
Shallow fry till they cook on all sides.
For serving, You need the spice named sumack (http://en.wikipedia.org/wiki/Sumac), it is a savoury spice and goes well with liver.
Slice onion and mix with sumack. Work it with your fingers so that it is all mixed and onion is seperated.
Put fried liver on this oninon+sumack mixture and serve hot or cold.
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This is great. Had been trying to figure out how to get my husband to eat liver.
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Oh, I love sumack on onion salad!
It is a nice receipe, I will try it.
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This recipe is a very common Turkish recipe which usually goes well with Raki ([url]http://en.wikipedia.org/wiki/Rak%C4%B1[/url]) on a mezze ([url]http://en.wikipedia.org/wiki/Mezze[/url]) table
Gurkan, you are killing me here...
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Nice recipe, I will be sure to give it a go! Here is a recipe I use for pate : River Cottage Christmas Pate (http://www.youtube.com/watch?v=a4QfBEFVBAw#noexternalembed-ws)
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Onion+sumac+olive oil+tiny bit of lemon juice is my go mazet.
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Sounds interesting. I love liver if it's not shoeleather. I wonder if sumac is the same as that strange tree/bush thing we have here that gives me a nasty drippy rash?
Oh lord last time I asked a question like this was about blue cheese mold and several visits to my deratologist later it was ....
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Gurkan, you are killing me here...
;D ;D ;D
Tan, last week I also tried deep fried muscle (midye tava); the only problem was they were ocean muscles and large and chewy. Went well though with tarrator sauce. I am trying to get the taste of Fish Market in Taksim, Turkey. ;D
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You meant this fish market? I'll be there this summer and order some. I prefer rice stuffed mussles and kokoretsi but fried mussles goes well too.
Tan
http://www.google.ca/search?q=taksim+cicek+pasaji&hl=en&client=firefox-a&hs=UyE&rls=org.mozilla:en-GB:official&prmd=imvns&tbm=isch&tbo=u&source=univ&sa=X&ei=r0tMT5aRK4j30gGC-cDIAg&ved=0CC4QsAQ&biw=1280&bih=612 (http://www.google.ca/search?q=taksim+cicek+pasaji&hl=en&client=firefox-a&hs=UyE&rls=org.mozilla:en-GB:official&prmd=imvns&tbm=isch&tbo=u&source=univ&sa=X&ei=r0tMT5aRK4j30gGC-cDIAg&ved=0CC4QsAQ&biw=1280&bih=612)
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I love tarator sauce.
For me, of people don't like liver, I make pate....fools em every time!
That recipe sounds great, I have some lamb liver ready to go!
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You meant this fish market? I'll be there this summer and order some. I prefer rice stuffed mussles and kokoretsi but fried mussles goes well too.
Tan
[url]http://www.google.ca/search?q=taksim+cicek+pasaji&hl=en&client=firefox-a&hs=UyE&rls=org.mozilla:en-GB:official&prmd=imvns&tbm=isch&tbo=u&source=univ&sa=X&ei=r0tMT5aRK4j30gGC-cDIAg&ved=0CC4QsAQ&biw=1280&bih=612[/url] ([url]http://www.google.ca/search?q=taksim+cicek+pasaji&hl=en&client=firefox-a&hs=UyE&rls=org.mozilla:en-GB:official&prmd=imvns&tbm=isch&tbo=u&source=univ&sa=X&ei=r0tMT5aRK4j30gGC-cDIAg&ved=0CC4QsAQ&biw=1280&bih=612[/url])
After you go pass Cicek Pasaji there is the fish market and in it find the Sampiyon Kokorec where you will taste all 3 (kokorec, midye tava, midye dolma)
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I prefer charcoal bbq'ed kokorec (with cumin) rather than wok style cooking. Probably will go to Sargin at Kadikoy or this one.
Tan
Kral kokorec (http://www.youtube.com/watch?v=EJh22zp7qZY#ws)
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I -- am -- sali -- vating
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What is this crazy talk? Liver is not meant to be eaten.
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Is this a type of shawarma?
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Sort of...
It is lamb intestine wrapped around a metal rod. First outside is cooked on charcoal as you see, then sliced and inside is cooked. Then the meat is chopped and spice added (tyme, chili, salt, pepper and cumin). Then served in toasted bun.
Tan