Directly translated as ‘Albanian liver’, this tender dish consists of liver cut into small cubes or long strips, spiced with cumin and kırmızı biber, and served hot or cold on a bed of sliced red onion. This method of cooking liver can be traced all the way up to Venice and Vienna. It is a popular meze and main-course dish in Istanbul, Izmir and Ankara, and a particularly spicy version is served in Adana.
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