EDIRNE STYLE LIVER( EDIRNE CIGERI)

Hi all, if you are  like me and not too keen on liver, I guarantee that you will change your mind after making this dish. it was delicious and full of iron lol and we all need iron now and then. Hope you enjoy.. This serves 2. style

INGREDIENTS

• 250 g ox liver
• 2 tbsp plain flour
• oil for frying
• Salt, chili flakes and dried time to taste.

ONION PIYAZ TO SERVE

• 1 large red onion
• pinch of salt
• 1 bunch of fresh, chopped parsley

2 DRIED RED PEPPERS

METHOD

 1) Wash the liver pieces  and remove any skin and ducks. Dry with paper towel  and place them into the freezer for an hour or so. When we take it out of the freezer it will be easier to slice the liver. 

2) Cut and slice the liver very thinly, as thin as you can. Then cut into strips and small cubes. Coat and toss with flour.

3) Heat the oil and deep fry  half of the liver for 2 minutes on high heat. Remove and drain on kitchen paper. Do  the same with the other half of the liver.

4) Fry the dried whole peppers in oil for one minute, turning over and making sure it is crispy on all sides.

5) Slice the onion thinly, add salt and wash under cold water, rinse and drain in colander. Add chopped parsley. set aside.

6) Place cooked liver on serving plate, Sprinkle salt, chili flakes and dried thyme to taste. Decorate with crispy red peppers and serve with onion and parsley piyaz.