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
Chop the liver into thin leaves and strain.
Coat the liver in flour and shake off excess flour.
Fry in hot oil for 2-3 minutes.
Yağı 180°C civarına getirip ciğerleri tek kat bırakın.
Ciğerleri 3 dakika kızartın ve kağıt havluya alın.
Ciğeri bekletmeden servis edin, ince dilimler sertleşmesin.
💡 Tip: Chop the liver into knife-edge thickness; If it is cut thick, the inside will be hard; if it is cut thin, it will be crispy.
🍽️ Serving suggestion: Serve with fried green peppers.
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.
No adaptations yet. Be the first to add one!
To leave a review, sign in.
Give this recipe its first star
No reviews yet, did you try it? How did it turn out, what did you change? Help the next cook.
Try a similar recipe in the same category at a different complexity.
Selected from the same category and tags
Found an error in this recipe?