One of the classic everyday flavors of the Turkish table, prepared by quickly sautéing lamb liver in a pan with onion and spices. Lightly crisped outside and tender inside, this sautéed liver is a practical and filling option for dinner.
Soak the diced lamb liver in enough milk to cover it for 10 minutes, then drain. This step significantly reduces the bloody taste.
Heat the vegetable oil in a pan and sauté the half-moon sliced onions over medium heat until lightly pink.
Add the drained liver to the pan and sauté over high heat for 5-6 minutes, until lightly browned on the outside. Caution: do not overcook, or the liver will toughen.
Add the ground red pepper, cumin, black pepper and salt and mix; sprinkle with chopped parsley on top and serve hot.
Important: Don't overcook the liver; if it stays on the heat too long it hardens and becomes rubbery, 5-6 minutes over medium-high heat is enough. Caution: clean the membrane and any channels before slicing, otherwise a bitter taste may remain.
If you dip the liver in milk and drain it for a few minutes before sautéing, the blood taste noticeably decreases and the flavor comes out milder.
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