Stuffed vegetables and leaf rolls
A Bursa specialty made by wrapping finely chopped lamb liver in a thin sheet of caul fat and pan-frying it. Onion and spices mellow the liver’s rich flavor. Served hot, it is a classic tavern appetizer.
Trim the membranes and veins from the liver and finely chop it. Soak it in milk for a few minutes, then drain.
Mix the chopped liver with the grated onion, cumin, black pepper, Turkish red pepper flakes, and salt.
Cut the caul-fat membrane into small pieces. Place a pinch of filling on each piece and wrap it tightly.
Pan-fry the rolls over high heat in a preheated skillet for 12–15 minutes, turning them until browned on all sides. Serve with onion rings and sumac.
Important: Trim the membranes and veins from the liver before chopping; otherwise, they can become tough when cooked. Note: Keep the caul-fat membrane thin. It melts quickly in the pan, so a thin layer is easier to wrap and turns crisp when cooked.
Tuz-şeker dengesi bende tam oturmadı, kişisel damak zevkine göre değişir.
Vegan bir versiyonu var mı, tereyağı yerine ne kullanılabilir? Bu tarifi büyük boy tepside iki katına çıkarsam pişirme süresi ne kadar uzar?
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