I know that many people hate eating offal, but there are still some people who really enjoy eating it like me. I love them as long as they are cooked well. Liver is my favorite and we cook it in different styles. However, we shouldn’t buy liver at any butcher, experts say that we should buy liver from a butcher we know. There may be butchers who try to sell a liver of an unhealthy lamb or veal. You know, liver is a very vulnerable organ, and it’s easily effected by a disease the animal has. So if we’re not sure about the healthiness of the animal, we shouldn’t buy. Or if the liver is officially approved as healthy, there is no reason for not buying and cooking. Luckily enough, our butcher here always work with a vet.
In the eastern part of Tukey (in cities of Diyarbakır, Van, Şanlıurfa, etc). Believe it or not, they serve sish kebab or liver saute and they have a plenty of customers.This is associated with people living there. Having liver for breakfast is something very odd for us, but I have some friends living there and it’s so ordinary for them. To tell the truth, I’m open to different eating cultures and habits, so I can try it one day if I visit one of those cities.
Not for breakfast but as a main dish of dinner or lunch, we sometimes fry it and call it “Albanian Liver”, sometimes we saute it, sometimes we grill liver like sish kebab. I love all of these versions. I wrote about Albanian Liver a few weeks ago, this time it is Liver Saute’s turn.
- 200g liver
- 1 big onion, chopped
- 2 green pepper, chopped
- 2 middle sized tomatoes, diced
- 2 tsp salt
- 1 tsp cumin
- 1 tsp thyme
- 1 tsp rosemary
- 1 tsp red pepper flakes
- 2 tbsp olive oil
Wash the liver and chop it in cubes. Heat the oil in a pan and toss the chopped live in it. Stir it for about five minutes.
Then add tomatoes first, cover the pan and cook it over medium heat for another five minutes.
Finally add onion and peppers, and season it with spices. Cover the pan again and cook it over the lowest heat for 10 minutes.
You can garnish it with greens like watercress, serve it with rice pilaf and season salad.