A practical street food made by sautéing cubed lamb liver with onion and red pepper flakes and placing it inside grilled bread. Served with pickles and parsley, it turns into a light lunch.
Wash the liver cubes and pat dry with paper towels; cut into small cubes.
Heat vegetable oil, sauté the onion until lightly pink, then add the liver cubes and sauté briefly over high heat.
Add salt, black pepper, and red pepper flakes, stir and cook for 1-2 more minutes, then remove from heat.
Split the sandwich rolls open in the middle and toast lightly; fill with the sautéed liver, parsley, and optional sumac, then serve hot.
Important: the liver needs to be sautéed briefly over high heat; long cooking causes it to harden like rubber. Caution: lightly toasting the bread before serving gives it a crispier texture and prevents it from absorbing too much fat. Allergen: contains wheat (gluten).
If you soak the liver in cold ayran for 10 minutes before cooking, the smell is milder and you get a softer texture.
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