Flatbread, Liver and Cumin

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in

By Samantha Clark and Samuel Clark

Published 2014

  • About

A flatbread has snuck its way into the montaditos chapter, but it is a delicious snack that we ate on Green Lanes, in one of Haringey’s many excellent Turkish establishments.

Ingredients

  • 150 g calf’s liver, cut into bite-sized pieces
  • 1 teaspoon cumin seeds, lightly toasted and ground

Method

Season the liver with salt, pepper and half the cumin. Place the onion in a bowl, add the vinegar and a pinch of salt and leave to marinate a little. To cook the liver, place a pan over a medium to high heat and, when hot, add the butter, followed by the liver. Fry on all sides for 3–5 minutes, until golden brown on the outside, juicy and pink inside. Finish with a squeeze of lemon and leave to