A classic of everyday Turkish home cooking, this dish is made by quickly sautéing lamb liver with onions and spices. The outside is lightly browned while the inside stays tender, making it a practical and satisfying dinner.
Cover the diced lamb liver with milk and soak for 10 minutes, then drain. This noticeably reduces its mineral flavor.
Heat the cooking oil in a skillet. Sauté the onions, cut into half-moon slices, over medium heat until lightly golden.
Add the drained liver to the skillet and sauté over high heat for 5–6 minutes, until lightly browned on the outside. Do not overcook it, or the liver will become tough.
Add the ground red pepper, cumin, black pepper, and salt, then stir. Sprinkle with chopped parsley and serve hot.
Important: Do not overcook the liver; it becomes tough and rubbery if left on the heat too long. Cook over medium-high heat for 5–6 minutes. Before cutting, remove the membrane and any visible ducts, or they may leave a bitter taste.
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