The secret to delicious beef liver! A chef from Türkiye taught me.

Turkish cuisine has a rich tradition of preparing liver, and it’s often done with great skill! Here’s a breakdown of common Turkish techniques and a recipe inspired by them, focusing on tenderness and flavor:

Key Turkish Techniques for Delicious Beef Liver:

• Thin Slicing:
  • This is crucial for tenderness. Thin slices cook quickly and evenly, preventing toughness.
• Milk or Yogurt Marinade:
  • Soaking the liver in milk or yogurt tenderizes it and removes any strong, metallic flavors.
• Flouring and Quick Searing:
  • A light coating of flour helps create a crispy exterior while keeping the inside tender. Quick searing over high heat is essential.
• Spice Blends:
  • Turkish cuisine uses a variety of spices, including cumin, paprika, oregano, and chili flakes, to add depth of flavor.
• Onions and Herbs:
  • Onions, especially caramelized ones, and fresh herbs like parsley are often used to complement the liver.

Turkish-Inspired Beef Liver Recipe:

Ingredients:

• 1 lb beef liver, thinly sliced
• 1 cup milk or plain yogurt
• 1/2 cup all-purpose flour
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon chili flakes (optional)
• Salt and black pepper to taste
• 1/4 cup olive oil
• 1 large onion, thinly sliced
• Fresh parsley, chopped, for garnish

Instructions:

1. Marinate the Liver:
   • Place the thinly sliced liver in a bowl and cover it with milk or yogurt.
   • Let it marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
   • This step is very important to removing the strong liver taste.
2. Prepare the Flour Mixture:
   • In a shallow dish, combine the flour, cumin, paprika, chili flakes (if using), salt, and pepper.
3. Sear the Liver:
   • Drain the liver and pat it dry with paper towels.
   • Coat each slice of liver in the flour mixture, shaking off any excess.
   • Heat the olive oil in a large skillet over high heat.
   • Quickly sear the liver slices for 1-2 minutes per side, until golden brown and cooked through. Be careful to not overcook.
4. Caramelize the Onions:
   • Remove the cooked liver from the skillet.
   • Add the sliced onions to the skillet and cook over medium heat until caramelized, stirring occasionally (about 10-15 minutes).
5. Combine and Serve:
   • Return the liver to the skillet with the caramelized onions.
   • Toss gently to combine.
   • Garnish with fresh chopped parsley.
   • Serve immediately.

Tips for Success:

• Fresh Liver: Use fresh, high-quality beef liver for the best flavor.
• Thin Slices: Aim for slices about 1/4-inch thick.
• Don’t Overcook: Overcooked liver becomes tough and dry.
• High Heat: Sear the liver over high heat for a crispy exterior and tender interior.
• Balance the Flavors: The spices and caramelized onions complement the rich flavor of the liver.

Enjoy your delicious beef liver!