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.

EDIRNE AND SELIMIYE MOSQUE

On our travels from England through Europe to Turkey, we stopped at the border town of Edirne where my brother lives with his wife and two sons. We spent delightful 3 days there with lots of historical sites to visit and places of interest to see. The biggest and most magnificent site was SELIMIYE CAMII ( mosque ) which was designed and built some 500 years ago by great arketect MIMAR SINAN. It was his second and the biggest mosque which he built after the AYASOFYA CAMII IN ISTANBUL. 

The train is the museum piece in the grounds of the university which was the first station in Turkey from Bulgaria.

During our stay in Edirne, we had a lovely meal by the riverside restaurant under the palm trees. We had all kids of starters called MEZE then lovely lamb dish which is boiled with some garlic and herbs first then cooked in the wood fire oven with fresh peppers and tomatoes.  The evening was wonderful and it was a great 3 days to remember.