Saturday, August 23, 2008

Beef Liver with Onions (Ciğer Yahnisi)

½ lb beef liver (diced)
½ medium onion (chopped)
2 medium tomatoes (peeled & diced)
1 long green pepper (diced)
1/3 cup chopped parsley
1-2 cloves garlic (chopped)
½ tsp tomato sauce
1 tbsp olive oil
1 tsp black ground pepper
1 tsp cumin
Salt to taste
1/3 cup water

Sautee the onions and garlic until onions are transparent in a small pot with the heated olive oil. Add the diced liver. Sautee until the liver is cooked. Add the green pepper and tomatoes and keep sautéing for a few more minutes. Add the water, salt, cumin, black pepper and tomato sauce. Close lid and cook for 15-20 minutes under medium heat. Just before removing from heat, add the chopped fresh parsley. Enjoy warm.


Virginia said...

Ahhhh, I love cumin!
Smells like fresh man stuff!
Thanks for this and I look forward to exploring your collection. This is only my second attempt at cooking liver and this is by far the best direction. Maybe I will play with adding a touch of ginger next time,

VH~ Altadena, CA.

Mediterranean Turkish Cook said...

Hi Virginia,

I am glad you liked this recipe. Adding ginger sounds great; let me know how it works. I am not a big fan of liver in general, but I like it cooked this way as does my husband. It has a very distinct taste. This is one of my mom's recipes; however, she boils the liver prior to cooking it in the stew. Hope you enjoy the rest of my recipes.