Roasted beef liver is tossed with onion, parsley, and sumac to make a favorite at Turkish tavern breakfasts. Served warm, this salad makes an appetizing start to breakfast.
Cook the cubed beef liver in hot olive oil for 8 minutes, until no pink remains.
Mix the finely chopped onion, parsley, and sumac in a bowl.
Combine the cooked liver with the onion mixture, drizzle with lemon juice, and serve.
Do not overcook the liver; remove it from the heat as soon as the pink color is gone, or it will become tough.
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