Lamb liver with bulgur is a practical Turkish home-style dish made by quickly sautéing thinly sliced lamb liver with onion and serving it over whole-grain bulgur pilaf. Avoiding overcooking helps keep the liver tender. With few ingredients, it can also be prepared quickly as a snack after work.
Bring the bulgur and water to a boil in a pot. Cover and cook over low heat for 15 minutes.
Coat the thinly sliced lamb liver in flour and shake off the excess.
Heat the olive oil in a skillet and sauté the onion until soft. Add the liver, red pepper flakes, and salt, and cook for 5 minutes, turning constantly.
Spoon the liver over the bulgur pilaf and serve hot.
Turn the liver constantly after adding it to the pan; if left untouched for too long, it will become firm and rubbery. Allergen: contains gluten (bulgur and flour).
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