Liver Spiced with Cumin

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.