Diced beef liver is lightly coated in flour and quickly fried in hot oil, then served with a sumac onion salad. This traditional favorite on Turkish tavern and meze tables is loved for its crisp exterior and tender center.
Rub the thinly sliced onions with a pinch of salt to soften their sharpness. Mix with sumac and chopped parsley, then set aside to serve with the liver.
Toss the trimmed, diced liver in flour mixed with Turkish red pepper flakes. Shake off the excess; a thick flour coating will turn soggy when fried. Do not add salt yet.
Heat the vegetable oil thoroughly in a pan. Add the liver in small batches and fry for 2–3 minutes, until browned on the outside. Caution: Do not overcook it; the center should remain slightly pink but cooked through. Longer frying makes it tough.
Lift the browned liver out with a slotted spoon and drain off the oil. Salt while hot and serve immediately with the sumac onion salad.
Important: Coat the liver in flour just before frying, and add salt after cooking. Salting it early can toughen the liver; flouring it in advance can draw out moisture and make the coating soggy. Caution: Fry the liver in hot oil for only 2–3 minutes, until browned on the outside. Overcooked liver becomes rubbery. Contains gluten (wheat flour). Does not contain nuts.
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