A quick Turkish breakfast skillet, sautéed lamb liver is made by briefly cooking thinly sliced liver with onion over high heat and serving it with whole-wheat bread. Short cooking keeps the center tender.
Lightly dust the thinly sliced lamb liver with flour.
Sauté the onion in cooking oil for 5 minutes, until soft, then transfer it to a plate.
In the same skillet, sauté the liver over high heat for 4 minutes, until lightly browned on both sides.
Stir the sautéed onion and red pepper flakes into the liver, season with salt, and serve hot with whole-wheat bread.
Cook the liver for only 4–5 minutes; longer cooking makes it tough and dries it out. Allergen: contains wheat (gluten).
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