Edirne Pan Liver

MORE INFORMATION

HOW TO?

Edirne Pan Liver, also known as Edirne Leaf Liver, is prepared by thinly cutting the calf liver and coating it with wheat flour.
Calf breed cattle raised in Edirne region and wheat flour from this region are used as ingredients. During the service, fried and naturally dried red peppers from the Edirne region are used.
Although it seems easy to prepare and cook, it is a dish that requires mastery.

After peeling the membrane of the veal liver, it is chopped into long pieces. The washed pieces are filtered through the strainer. It is placed in a dry place to drain the water. Add flour and mix well with flour. The prepared livers are poured into the pan with hot oil. It is fried in a short time over high heat. The livers are fried and ready to be served, either lightly or well-cooked, depending on taste. It is also served with pan-fried dried red peppers.

Materials

1 veal liver
½ cup flour
enough salt
lt. liquid oil