John Myers
Turkish Style Liver with Parsley Salad
The perfect turkish style liver with parsley salad recipe with a picture and simple step-by-step instructions.
- 750 g Diced beef liver
- 1 bunch Chopped parsley until smooth
- 1 size Onion cut into rings
- 0,25 lb Instant flour
- 1 Teaspoon Salt
- 2 teaspoon Lemon juice
- Oil, sugar,
- Wash, pluck and roughly chop the parsley, chop the onion, place in a colander and season with plenty of salt. Squeeze the onion with the salt, rinse under cold water and drain. Put the parsley and onion in a bowl, season with salt, add lemon juice, stir in a dash of oil and stir again. Wash the liver (peel off the skin if you have any) and cut it into large cubes. Put the liver in a bowl, sprinkle over 2 teaspoons of sugar and stir. Put the flour and a teaspoon of salt in a plastic bag and shake well. Add the diced liver and shake everything again. Put plenty of oil in a pan and fry the liver in it, not too hot, until golden brown. If necessary, season the parsley salt depending on the taste
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