Turkish · Dinner
Fried Liver Cubes (High-Protein)
Chicken liver cubes are dredged in seasoned flour and fried until crisp outside and just pink inside, tossed with sumac and fresh parsley, and served over a lemony white bean mash. A boiled egg and yogurt sauce add extra protein for a high-protein spin on the Turkish tavern classic.
$5
15 minsPrep
12 minsCook
27 minsTotal
MediumLevel
Nutrition per serving
612Calories
53.8gProtein
29.6gFat
34.2gCarbs
4.8gSugar
6.9gFiber
842mgSodium
789mgChol
6.1gSat Fat
980mgPotassium
140mgCalcium
13.8mgIron
19.5mcgVitamin B12
14mgVitamin C
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Dry the chicken liver cubes with paper towel, then toss in a bowl with flour, sumac, paprika, salt, and black pepper until evenly coated.
2
Boil
Simmer the egg in a small pot of water over medium heat for 9 minutes until the yolk is just set, then cool under cold water and peel.
3
Sauté
Warm 1 tbsp olive oil in a skillet over medium heat, slice the onion thinly, and cook 4 minutes until soft and translucent, then remove to a plate.
4
Fry
Heat the remaining 1 tbsp olive oil over medium-high heat and fry liver cubes in a single layer in batches, 3 to 4 minutes per side until deeply browned and just pink inside.
5
Mash
Warm the cannellini beans over low heat 2 minutes, mash roughly with a fork, stir in lemon juice, then grate garlic into yogurt and whisk until combined.
6
Plate
Spoon bean mash onto a plate, top with fried liver and onion, scatter parsley and sumac, and set the halved egg and yogurt sauce alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz400g chicken liver, trimmed and cut into 1-inch cubes
- 4 tbsp4 tbsp all-purpose flour
- 1 tsp1 tsp sumac, plus extra for garnish
- 1 tsp1 tsp paprika
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 4 tbsp4 tbsp olive oil
- 11 onion
- 2 tbsp2 tbsp parsley
- 6.4 oz90g, about half a 15 oz can cannellini beans, drained
- 2 tsp2 tsp lemon juice
- 22 eggs, hard-boiled
- 4 tbsp4 tbsp plain yogurt
- 1 clove1 clove garlic
