Turkish-Style Liver
A delightful marriage of flavor and presentation!
nice_kitten06
Recipe author
Turkish-Style Liver
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 30 %
9 g
Fats 43 %
13 g
Carbohydrates 27 %
8 g
183 kcal
GI:
75
/
0
/
25
- Honestly, I'd hardly call myself a liver lover. But once I came across this recipe, I just had to make it. First, peel the onions, slice them into thin rings, salt them, and scrunch them with your hands. After 10 minutes, rinse the onions and let the water drain off. Wash and dry the parsley, chop it finely, then toss it together with the sumac and onions. Now prep the liver: rinse it, pat it dry, remove any sinew and membranes, and cut it into small strips. In a hot skillet, fry the liver in batches for about 4 minutes, dredging it in flour first. Since I don't care for greasy food, you can set the fried strips on a paper towel to drain off the excess oil. At the end, season the liver with black pepper and cayenne, add salt, and arrange it on a warmed plate. Add the marinated onions alongside. For a garnish, add tomatoes cut into 8 wedges (stems removed first). And that's it — your Turkish-style liver is ready. Enjoy!
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Tomatoes - 23 kcal/100g
- Ground black pepper - 255 kcal/100g
- Parsley greens - 45 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Salt - 0 kcal/100g
- Sunflower oil - 898 kcal/100g
- Refined sunflower oil - 899 kcal/100g
- Cayenne pepper - 318 kcal/100g
- Sumac - 298 kcal/100g
- Beef liver - 130 kcal/100g
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