Roberta’s recipes: Turkish fried liver and rice

Here’s a lovely recipe I did last night that I once found in a Turkish cookery book; I must admit, though, that I did it without the pine nuts because they’re hard to get at an ordinary supermarket, and also because I prefer it soft and sweet – so, instead of the pine nuts I added some more raisins… Always be creative in the kitchen, dear friends, and add your own ideas!

 

So here’s a simple but very effective and delicious dinner idea full of vitamins and iron; ingredients for 4 are:

300g rice, 500g liver (lamb or beef), 1 onion, 250ml passata, 150g raisins, 100g pine nuts, 150ml Greek yoghurt, salt, dill, margarine or oil

Turkish liver (1)

Cook the rice in salted water for about 15 minutes. Chop or slice the onions and cut the liver into slices, then fry both in margarine or oil until the liver is turning greyish.

Turkish liver (2)

Add the raisins, the pine nuts, the boiled rice and the passata and 50-100ml water, season with salt and dill and let simmer on a low flame for 10-15 minutes.

Turkish liver (3)

Serve with a dollop of yoghurt on each plate.

Turkish liver (5)

A wonderfully light and exotic dinner for a warm summer evening that goes perfectly with a bottle of red wine! Enjoy, dear friends, and tell me about your own liver recipes, too; I’m always eager to learn new things…

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