How to make
There is no delicacy like this one! Prepared in this way the fried liver will become a favorite even to people who don't like liver.
Start the preparation of the famous Edirne-Style Liver by first removing the skin and to easily slice it thinly, leave it in the freezer to harden (it becomes more tender and easier to cut very thinly). And if you don't have time, cut it very thinly straight away.
Wash the liver in cold water and in a colander several times.
Strain the water and if desired, flavor with spices such as black pepper, a little cumin, salt or you can flavor it after frying, if you want.
Leave it for 30 minutes.
Then roll it in flour and with the help of a colander, shake off the flour well or we shake each piece separately from the flour.
Fry in more oil on high heat - the oil should be well heated. Fry them briefly so that the liver does not dry out).
It's best while it's warm. It's served with dried hot peppers, but I didn't have any, so I served them with what I had.
Salad with onion goes well or tomato salad - whichever you prefer.
Enjoy this delicious Edirne-Style Liver (Edirne Tava Ciğeri)!
