An offal dish native to the Bursa region, made by finely chopping lamb liver, wrapping it in caul fat, and frying it in a pan. The liver's intense taste is softened with onion and spices, and this recipe, served hot, is a classic of tavern tables.
Clean the liver of membranes and vessels and chop it finely, soak it in milk for a few minutes and drain.
Mix the chopped liver with grated onion, cumin, black pepper, red pepper flakes and salt.
Divide the caul fat into small pieces and place a pinch of filling on each piece, wrapping it tightly.
Cook the wrapped rolls in a preheated pan over high heat, turning, until browned on every side, for 12-15 minutes; serve with onion rings and sumac.
Important: clean the membrane and vessels off the liver while chopping it, otherwise it toughens when cooked. Caution: don't cut the wrapping membrane too thick, since it melts quickly in the pan, a thin membrane wraps better and leaves a crisp texture when cooked.
Letting the liver soak in milk for a few minutes before wrapping it lightens its smell; briefly cooking it over high heat in the pan prevents the liver from becoming tough.
Admin DadaGastro · verified in test kitchenTereyağı yerine zeytinyağı kullandım, yine de güzel oldu.
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Vegan bir versiyonu var mı, tereyağı yerine ne kullanılabilir? Bu tarifi büyük boy tepside iki katına çıkarsam pişirme süresi ne kadar uzar?
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