An Edirne specialty of paper-thin liver, floured and fried fast until crisp, then served hot with fried peppers.
30 min prep 8 min cook
Keeps the screen on · step-by-step guide · built-in timer
Slice the liver into very thin sheets and drain off the blood.
Leave the liver in a colander for 10 minutes so the flour does not clump.
Coat the liver slices in flour and shake off the excess.
Bring the oil to about 180°C and add the liver in a single layer.
Fry the liver for 3 minutes and transfer to paper towel.
Serve the liver without waiting so the thin slices do not toughen.
💡 Tip: Slice the liver as thin as the back of a knife; thick slices turn firm inside, while thin slices become crisp.
🍽️ Serving suggestion: Serve hot with fried peppers and onion with sumac on the side.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~430
kcal calories
28
g protein
18
g carbs
25
g fat
0.1g
Sugar
0.8g
Fiber
0.6mg
Sodium
11.9g
Saturated fat
⚠️ Nutrition data match is limited for this recipe (50%); values are estimates.
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Strong satiety, counts as a main meal
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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