DISH RESEARCH · Dish
Arnavut ciğeri
Turkish flour-coated calf liver sautéed with red pepper and served over sumac-dressed onion and parsley.
About Arnavut ciğeri
Arnavut ciğeri is a Turkish liver dish associated with Istanbul and also known in this recipe as ciğer tava. This profile fixes calf liver and red pepper flakes from Ozlem Warren's documented lamb-or-calf and red-pepper-or-chilli alternatives.
The quickly cooked liver is savoury and mineral-rich, with gentle heat from the pepper flakes. Sumac, red onion and lemon bring tartness and freshness, while parsley keeps the warm liver from tasting heavy.
The liver is browned and lightly crisp at the edges but remains moist and tender within. It is served in small pieces over a loose purple-and-green onion salad, with the flour coating forming a thin rather than battered crust.
Allergens in this recipe
Contains: Wheat (gluten).
Other allergen details are unconfirmed.
Ingredients vary by restaurant. Confirm your allergens with staff before ordering.
Ingredients in Arnavut ciğeri
Turkish Arnavut Ciğeri with Sumac Onion Salad.
- Fresh calf liverTender savoury centre
- Light olive oilQuick sautéing fat
- All-purpose plain flourThin crisp coating
- Red pepper flakesGentle chilli heat
- SaltSeasoning
- Freshly ground black pepperPeppery seasoning
- Red onionSharp salad base
- Flat-leaf parsleyFresh herbal lift
- Ground sumacTart salad seasoning
- Lemon wedgesFresh acidic finish
Ingredient details & uncertainties
Allergen information is incomplete. Unconfirmed details do not establish that an allergen is absent.
- Fresh calf liver: . Calf liver is fixed from the source's lamb-or-calf choice
- Light olive oil:
- All-purpose plain flour:
- Red pepper flakes: . Red pepper flakes are fixed from the source's red-pepper-or-chilli-flake choice
- Salt:
- Freshly ground black pepper:
- Red onion:
- Flat-leaf parsley:
- Ground sumac:
- Lemon wedges:
Origins & food traditions
Ozlem Warren supplies the complete Turkish recipe selected here and explicitly identifies the preparation as ciğer tava or Arnavut ciğeri, served with sumac onion-and-parsley salad. The established dish identity is independently documented as a Turkish, Istanbul-associated preparation of fried lamb or veal liver with hot pepper, onion and parsley.
Countries
- Turkey
- TürkiyeCatalogue link pending review
Cuisines & regions
- Istanbul Cuisine
- Turkish Cuisine