Turkish · intermediate
Turkish Pan-Seared Beef Liver With Sumac Onion Salad
A regional Turkish classic featuring tender dusted beef liver quickly seared and paired with a tart, crunchy sumac red onion salad.
- PREP TIME
- 15 min
- COOK TIME
- 15 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Toss the sliced red onion with sumac, a pinch of salt, and half the chopped parsley in a bowl, rubbing gently with fingers to soften onions.
- 02
Pat cubed beef liver dry with paper towels to ensure a clean crisp sear in the pan.
- 03
In a shallow dish, whisk together all-purpose flour, ground cumin, sweet paprika, and half a teaspoon of salt.
- 04
Dredge liver cubes thoroughly in seasoned flour, shaking off excess flour using a fine mesh strainer.
- 05
Heat olive oil in a wide skillet over high heat until hot, then sear liver in a single layer for 3 to 4 minutes total, turning once.
- 06
Transfer hot seared liver to a warm platter, pile sumac onion salad on top, garnish with remaining parsley, and serve warm immediately.
A LITTLE KITCHEN KNOW-HOW
Quick High-Heat Searing
Rapidly cooking delicate offal in hot oil to develop a light crust while keeping the interior juicy.
Notes from the kitchen
- Do not overcook the liver, as high heat and very brief searing keep it soft and tender inside.
- Shake off excess flour thoroughly before searing to avoid burning loose flour in the hot oil.
- Original home-cooking adaptation inspired by Turkish; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
