Turkish · Dinner
Fried Chicken Livers
Crisp fried chicken livers coated in seasoned flour, an Istanbul meyhane staple known as ciger tava. Livers are soaked in milk, dredged, and fried until the crust crackles while the inside stays soft, then finished with sumac, chili flakes, and lemon, served over onion and parsley.
$4
15 minsPrep
8 minsCook
23 minsTotal
EasyLevel
Nutrition per serving
486Calories
32.4gProtein
29.8gFat
25.1gCarbs
3.9gSugar
1.8gFiber
1360mgSodium
760mgChol
5.9gSat Fat
560mgPotassium
75mgCalcium
11.5mgIron
19.8mcgVitamin B12
14mgVitamin C
gluten-free-adaptable
spice-route
thirty-min-meals
hidden-gems
Instructions
1
Prep
Trim any connective membrane from chicken livers and cut into bite-sized pieces roughly 1 inch across.
2
Soak
Place liver pieces in a bowl, pour whole milk over until submerged, and chill 20 minutes to mellow flavor.
3
Fry
Heat sunflower oil in a small skillet over medium-high heat until a pinch of flour sizzles immediately, then fry livers in single layer 3–4 minutes per side until deep golden and crisp.
4
Plate
Scatter thinly sliced onion and chopped parsley over a plate, pile livers on top, dust with sumac, and serve with lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz400g chicken livers
- 2/3 cup160ml whole milk
- 2/3 cup80g all-purpose flour
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 1/2 tsp1/2 tsp red pepper flakes
- 1 cup240ml sunflower oil
- 11 small onion
- 2 tbsp2 tbsp parsley
- 1 tsp1 tsp sumac
- 11 lemon
