Sautéed Lamb’s Liver

Name: Sautéed Lamb’s Liver (Arnavut Ciğeri)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: Serves 4
Cuisine: Turkish
Ingredients: vinegar (such as apple cider or red wine vinegar); 400 g (14 oz) lamb’s liver, trimmed and any veins removed; 1 lemon, cut into wedges, or pomegranate molasses (available from Turkish or other Middle Eastern food shops, some supermarkets or online), to serve; 50 g (1¾ oz) butter; pul biber (Aleppo pepper) or other chilli flakes; 1 teaspoon sweet paprika

Arnavut Ciğeri

Preparation info

Serves
4

Difficulty
Easy
Ready in
20 min

Appears in

Istanbul Cult Recipes

By Pomme Larmoyer

Published 2015

About

Tripe is not the only type of offal much beloved in Turkish cuisine. The number of offal specialists in Istanbul is large and the dishes varied Lamb liver is one such classic. Always cook it at the last minute, to preserve the melt-in-your-mouth texture of the liver.

Ingredients

400 g (14 oz) lamb’s liver, trimmed and any veins removed
vinegar (such as apple cider or red wine vinegar)

Asia
Turkey
Main course
Gluten-free
Mediterranean
Istanbul

Method

Clean the liver with some vinegar. Rinse in a colander under cold running water, then pat dry with paper towel. Cut into large cubes, and put in a bowl. Season with salt, add the paprika and a large pinch of chilli flakes, and mix together by hand. Melt the butter in a large frying pan over high heat. Once sizzling, add the liver and sauté for 2–3 minutes, being careful not to overcook (otherwi