Lamb liver with bulgur is a practical dish from Turkish home cooking, made by quickly sautéing thinly sliced lamb liver with onion and serving it over whole-grain bulgur pilaf. Not overcooking the liver is what keeps its texture tender. With so few ingredients, it also comes together quickly as an after-work snack.
Bring the bulgur to the boil with the water in a pot, then cover and simmer over low heat for 15 minutes.
Dust the thinly sliced lamb liver with the flour and shake off the excess.
Heat the olive oil in a pan and sauté the onion until soft, then add the liver with the red pepper flakes and salt, cooking for 5 minutes while tossing constantly.
Serve the liver hot over the bulgur pilaf.
Keep turning the liver once it's in the pan; left still for too long, it toughens up and turns rubbery. Allergens: contains gluten (bulgur, flour).
Soaking the liver in milk for 20 minutes before cooking noticeably cuts down its sharp smell.
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