One of the first things that comes to mind when talking about Edirne is undoubtedly Edirne style crispy livers. Edirne isa beautiful city in north west of Turkey. If you visit Edirne and return without eating fried liver, you are either vegan or vegetarian or you don’t like yourself at all. Edirne style liver is prepared by first removing the membrane of the veal liver and removing the nerves while very finely chopping it, then washing and draining it very well, then sifting and frying in boiling oil not more than one minute. Apart from what I just mentioned, there is neither another step nor any other tricks.
It’s an overrated recipe by means of hardness, but it is actually one of the easiest meals in the world prepared in the shortest time. Preparing Edirne style liver with 500 grams of veal liver for 2-4 people takes half an hour at most.
I cook dishes that require deep frying in small saucepans to use less oil. I prepare Edirne style liver in the same way. This means that I fry the liver in 5-6 batches. However, it takes 5-6 minutes to cook, as each time takes a maximum of 1 minute. In the remaining 25 minutes, you can easily handle the cleaning and chopping.
I said above, there is no other trick but there is actually one more; the necessity of serving it immediately. Edirne style liver is a dish famous for its crispiness. In order not to loose this crispiness, immediately after it is cooked. If we are to write item by item for better understanding of other tricks:
-The membrane of the liver must be removed and the nerves encountered while chopping must be cleaned. You don’t have to worry about how to recognize the nerves. Just cut and discard everything except the brown liver tissue you come across while chopping the liver.
– You should chop the liver finely, very very finely. For this, you need a very, very, very sharp knife, to have chopped meat a few times before and a will that will prevent you to give up and say “Let mine be a little bit thicker”. Just because you can’t do something the first time in the kitchen doesn’t mean you can’t do it at all. Do not stop trying and settle for less; persevere, try to do better with every knife move.
-Wash the chopped liver until their color changes and drain them thoroughly.
– After salting the liver according to your taste, flour them well with plenty of flour and sift the flour thoroughly. Only the flour adhering to the liver should remain on them, and get rid of the excess by sifting the liver or shaking them with your hands.
-Heat the oil througly.
– Throw the liver in the oil in batches, so that they do not reduce the temperature of the oil or stick to each other.
– Cook for a maximum of one minute until the liver change color.
Enjoy the recipe…
- 500 g beef liver,
- 1.5 cups flour,
- 1 teaspoon salt,
- Sunflower oil for frying.
- Remove the outer membrane of the liver,
- Chop the liver with a very sharp knife,
- Take the chopped liver in a strainer and mix it with your hand under running water, wash it until the color changes and wait for the water to drain for five minutes,
- Sprinkle salt on it and mix,
- Spread the flour in a large baking pan,
- Throw the chopped liver into the flour and blend them into flour, each piece separately,
- Heat oil about three fingers deep in a saucepan,
- Take the liver in a strainer or transfer them from hand to hand and shake off excess flour,
- Fry the livers in the boiling oil in 5-6 batches and mix until the desired amount of browning (45 sec.-1 min.),
- Take the fried livers out of the oil and take them into a strainer to drain the excess oil,
- Serve immediately after they are all fried.