How to get non-liver eating people to eat liver - For Ellenspn

Started by Gürkan Yeniçeri, January 31, 2012, 11:45:01 PM

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Gürkan Yeniçeri

January 31, 2012, 11:45:01 PM
This recipe is a very common Turkish recipe which usually goes well with Raki on a 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, 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.

Water123

#1
February 22, 2012, 07:24:01 PM
This is great. Had been trying to figure out how to get my husband to eat liver.

Corina

#2
February 22, 2012, 08:52:52 PM
Oh, I love sumack on onion salad!
It is a nice receipe, I will try it.

dttorun

#3
February 23, 2012, 04:12:23 AM
Quote from: Gürkan Yeniçeri on January 31, 2012, 11:45:01 PM
This recipe is a very common Turkish recipe which usually goes well with Raki on a mezze table


Gurkan, you are killing me here...

Avignon

#4
February 23, 2012, 08:39:18 AM
Nice recipe, I will be sure to give it a go! Here is a recipe I use for pate : River Cottage Christmas Pate

Tomer1

#5
February 23, 2012, 12:32:18 PM
Onion+sumac+olive oil+tiny bit of lemon juice is my go mazet.

DeejayDebi

#6
February 26, 2012, 08:29:28 PM
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 ....

Gürkan Yeniçeri

#7
February 26, 2012, 09:31:02 PM
Quote
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

anarch

#9
February 28, 2012, 04:54:47 AM
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!

Gürkan Yeniçeri

#10
February 29, 2012, 02:30:52 AM
Quote from: dttorun on February 28, 2012, 03:47:17 AM
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

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)

dttorun

#11
February 29, 2012, 03:58:23 AM
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

Gürkan Yeniçeri

#12
March 01, 2012, 05:34:35 AM
I -- am -- sali -- vating

knipknup

#13
July 25, 2012, 12:29:50 PM
What is this crazy talk? Liver is not meant to be eaten.
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