Binnur's Turkish Cookbook - Delicious, healthy and easy-to-make Ottoman & Turkish recipes

Monday, December 24, 2012

Fried Chicken Livers with Walnuts

(Cevizli Ciğer Kavurma)

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Fried Chicken Livers with Walnuts
~1 cup chicken liver, cut in medium size
1/2 cup flour, all purpose
1/2 tsp salt
2 tbsp olive oil
2 tbsp butter
2 tbsp walnuts, crumbled
1 tsp cayenne pepper

1 tbsp vinegar
1-2 garlic cloves, mashed with salt

Roll the chicken livers on the flour. They should be coated well with flour.

Meanwhile, heat the olive oil and butter in a medium sized pan. Saute the livers, turn them occasionally. While you're frying the livers, cover it with a paper towel since the oil will spit. Add the walnuts into the pan, stir. Then pour the vinegar and garlic mixture, stir. When the smell of garlic comes out, turn the heat off. Take them out with a perforated spoon and place on a paper towel to soak up extra oil. Season them with cayenne pepper and salt. Serve the Fried Chicken Livers with Walnuts with the Onion Salad by the side.

Onion Salad:
Red or white onion, sliced
1/2 tsp salt
Parsley, washed and drained
Lemon wedges
Some sumac

Sprinkle 1 tbsp salt and rub the onion slices with your hand. Rinse and drain. Toss the parsley and onion, place in plate. Sprinkle some sumac all over them.



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