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Yashim Cooks Istanbul

Yashim Cooks Istanbul

By Jason Goodwin

Published 2016

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“Yashim took a big lamb’s liver and prepared it carefully, removing the arteries and the tough membrane. He sliced it into strips and tossed it in the flour and kirmizi biber.
In the frying pan he sauteed garlic and cumin seeds. The oil was hot; before the garlic could catch he dropped in the sliced liver and turned it quickly with a wooden spoon. The meat tightened and browned; he spooned the slices out and laid them on the onion rings. He chopped some dill and parsley and sprinkled them over the dish, and then, hungry, he took a piece of liver with an onion ring and popped them into his mouth.