Crispy Turkish-Style Beef Liver
Prep Time: 10 minutes | Cook Time: 5 minutes | Total Time: 15 minutes
Servings: 2-3
Ingredients:
500g beef liver, cleaned and diced into small, uniform cubes (1.5 cm each)
½ cup all-purpose flour (for coating)
1 tsp salt
½ tsp black pepper
1 tsp sweet paprika
1 cup sunflower or vegetable oil (for frying)
For Garnish:
1 medium onion, thinly sliced
1 tbsp sumac
¼ cup fresh parsley, chopped
Lemon wedges
Instructions:
Prepare the Liver: Trim any membranes and cut the liver into small, even cubes for a crispy exterior and tender inside. Pat dry with a paper towel to remove excess moisture.
Coat in Flour: In a bowl, mix the liver cubes with flour, salt, black pepper, and paprika. Shake off any excess flour for an even coating.
Fry Until Golden: Heat sunflower oil in a pan over medium-high heat (around 180°C/350°F). Carefully add the liver cubes in small batches, frying for 2-3 minutes until crispy and golden brown. Avoid overcooking to keep the inside tender.
Drain & Season: Remove from the pan and transfer to a plate lined with a paper towel. Sprinkle a pinch of salt while still hot.
Prepare the Garnish: Toss sliced onions with sumac and chopped parsley. Serve the crispy liver with this fresh onion mix and lemon wedges for extra zing.
Tips for the Best Arnavut Ciğeri:
✔ Pat the liver dry before coating to prevent oil splattering.
✔ Don’t overcrowd the pan—fry in batches for the crispiest results.
✔ Serve immediately for the best texture and flavor.
🔥 Enjoy this classic Turkish delicacy – crispy, flavorful, and perfect with a squeeze of lemon! 🔥
