Arnavut Ciğeri — Turkish Fried Liver with Sumac Onion

Arnavut ciğeri is a beloved Istanbul meze of small calf-liver cubes quickly fried until browned outside and tender within, then served with sumac-dressed red onion and parsley. Its name means “Albanian liver.”

SERVES 4–6 | PREP 25 MIN | COOK 10 MIN

INGREDIENTS

• 600 g calf liver

• 80 g all-purpose flour

• 1 tsp salt

• Neutral oil, for frying

• 1 tsp pul biber

• 1 red onion, thinly sliced

• ½ bunch flat-leaf parsley, chopped

• 2 tsp sumac

• Optional fried potato cubes

METHOD

1. Remove the thin membrane and any tough vessels. Cut liver into 2 cm cubes. Pat extremely dry; do not soak.

2. Toss onion with parsley, sumac, and a pinch of salt. Set aside.

3. Heat 4 cm of oil to 180°C / 355°F.

4. Toss liver with flour and salt immediately before frying; shake off every bit of excess.

5. Fry in small batches for only 1½–2 minutes, until browned outside but still tender. Drain briefly.

6. Dust with pul biber and serve warm or at room temperature with the sumac onion and optional potatoes.

KITCHEN NOTE

Overcooking makes liver dry and chalky. Small cubes, dry surfaces, hot oil, and short batches are essential.