Offal
This sauté is a beloved way to prepare offal in Armenian cuisine. Thinly sliced lamb liver is quickly cooked in a skillet with cumin and garlic, then finished with fresh mint. Brief cooking over high heat keeps the liver flavorful without making it tough.
Rinse the liver slices and pat them dry with paper towels.
Cook the onion in olive oil until golden.
Add the liver slices and cook over high heat for 6 minutes, turning and seasoning with cumin, garlic, salt, and black pepper.
Remove from the heat, sprinkle with the fresh mint, and serve.
Cook the liver briefly over high heat; prolonged cooking will make it tough.
Ciğeri 6 dakika yerine 4 dakikada aldım, dışı hafif pembemsi kaldı ama biz öyle sevdik. Naneyi de pişirirken ekleyip biraz kavurdum, tazeliği azaldı ama aroması tüm sosa yayıldı.
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