Turkish · Dinner
Fried Liver Cubes
Chicken liver cubes coated in seasoned flour and shallow-fried until crisp outside and pink within, the Turkish meyhane classic arnavut cigeri. Served warm with sumac-dusted red onion, fresh parsley and lemon wedge.
$4
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
438Calories
29.3gProtein
27.6gFat
19.4gCarbs
2.6gSugar
2.3gFiber
1150mgSodium
698mgChol
4.9gSat Fat
460mgPotassium
40mgCalcium
9.8mgIron
19.5mcgVitamin B12
14mgVitamin C
low-carb
low-calorie
herb-salt
thirty-min-meals
all-time-classics
Instructions
1
Prep
Pat liver cubes dry, then toss onion with sumac and a pinch of salt; let soften.
2
Dredge
Mix flour with paprika, black pepper and half the salt, then coat each liver cube evenly.
3
Fry
Heat oil in a skillet over medium-high heat until a flour pinch sizzles, then fry liver cubes 2–3 minutes per side until golden brown and just firm with pink centres.
4
Plate
Drain on paper towel, season with remaining salt and red pepper flakes, then serve with sumac onions, parsley and lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g chicken liver
- 6 tbsp50g all-purpose flour
- 1 tsp1 tsp paprika
- 1/2 tsp1/2 tsp black pepper
- 1 tsp1 tsp salt, divided
- 6 tbsp6 tbsp vegetable oil
- 11 onion
- 1 tsp1 tsp sumac
- 2 tbsp2 tbsp parsley
- 1/2 tsp1/2 tsp red pepper flakes
- 22 lemon wedge
