Turkish Style Liver with Parsley Salad

5 from 4 votes
Total Time 45 mins
Course Dinner
Cuisine European
Servings 4 people
Calories 218 kcal


  • 750 g Diced beef liver
  • 1 bunch Chopped parsley until smooth
  • 1 large Onion cut into rings
  • 0,25 lb Instant flour
  • 1 tsp Salt
  • 2 tsp 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


Serving: 100gCalories: 218kcalCarbohydrates: 44.5gProtein: 7gFat: 0.7g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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