Finely chopped lamb liver is combined with ground beef and spices to make a quick-cooking, hearty patty. The fat in the beef softens the liver’s distinctive texture. Serve with onion rice for dinner.
Finely chop the lamb liver, with the membranes removed, then drain it well.
In a large bowl, thoroughly knead together the chopped liver, ground beef, onion, cumin, Turkish red pepper flakes and salt. Shape into small, flat patties.
Fry the patties in hot oil over medium heat until browned on both sides. Liver cooks quickly, so do not cook them for more than 8–10 minutes or they will become tough.
Important: Finely chop the liver and use equal amounts of liver and ground beef, or the patties may fall apart as they cook. Liver cooks quickly, so do not leave the patties on the heat for too long or they will become tough.
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