Liver Kebaps

Name: Liver Kebaps (Cartlak Kebabi)
Yield: Serves 4
Cuisine: Turkey
Ingredients: 4 store-bought pita breads (or make a lahmacun base and fold it over), to serve; 1 tablespoon olive oil; 1 tablespoon sumac; 2 teaspoons pomegranate molasses (to make your own); 1 bunch flat-leaf (Italian) parsley; 1 red onion; 1 teaspoon hot paprika; 1 teaspoon salt; 1 teaspoon chilli flakes; 250 g (9 oz) butter, softened; 1 teaspoon cumin; 250 ml (9 fl oz/1 cup) milk; 4 mild green or red chillies; 2 lamb livers, about 300 g (10½ oz)

Cartlak Kebabi

Preparation info

Serves
4

Difficulty
Medium

Appears in

Anatolia

By David Dale and Somer Sivrioglu

Published 2015

About

You’ve got to get up pretty early in the morning to catch Ali Haydar. Around 6 am should do it. If you wait till 8, you might find he has sold out of his speciality and gone home. This speciality is lamb liver kebaps —another breakfast tradition of southeastern Anatolia that baffles visitors from Istanbul.

Ali opens his little kebap shop, just down the hill from Gaziantep Castle, immediately after the dawn prayer, which means around 5 am in the summer and aro

Ingredients

Method

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

Part of

Breakfast

No reviews for this recipe

The licensor does not allow printing of this title