Liver with Caramelised Onions and Parsley

Liver with Caramelised Onions and Parsley

Serves 3 or 4 as a starter. 

Prep time - 10mins

Cooking time - 20mins 

If you have never had liver before then this is the recipe you need as your introduction. We believe liver is massively underrated, it has a delicious rich flavour, is cheap and super healthy! A pack of lambs liver is about £2 and feeds 3-4 people plus is packed with iron and protein. What makes this recipe even better is that it hardly takes any time. We serve our liver with finely sliced onions coated in sumac, some sliced tomatoes and cumcumber, all inside our Super Fluffy Pitta Breads and drizzled with Turkish Chilli Sauce

Ingredients for the liver

  • 400g Sliced Lambs Liver
  • 3 Brown Onions, chopped 
  • 1.5tsp Kofte Dry Rub 
  • 1tbsp Olive Oil 
  • 1 bunch of parsley, chopped (approx 30g) 
  • 1tsp Salt 

Sumac Onions and Tomatoes & Cucumbers

  • 1 Red Onion, sliced 
  • 1tsp Sumac
  • 1/2 cucumber, large slices 
  • 1 Tomato, large length way slices 
  • 1tsp Extra Virgin Olive Oil
  • Pinch of Salt

Pitta Breads 

See separate recipe

Cooking Instructions

  1. Heat the oil in a large frying pan over a medium heat. Once the oil is hot add the chopped onions. Slowly fry off the onions for around 15-20, you want the onions to be soft and caramelised, not burnt and crispy so make sure you regularly stir them and. The onions should turn a nice golden brown and slightly darker brown at the edges. 
  2. While the onions are cooking, place the finely sliced red onion into a small dish and coat with half of the sumac and mix. Then place the sliced cucumber and tomato into a separate dish and sprinkle over the salt, rest of the sumac and oil. Set the the side. 
  3. Once the onions are soft and sweet, turn the heat to a medium/high and add the liver along with the Kofte Dry Rub. Toss well in the pan until all the liver is coated. Continually stir the liver for around 5-7mins until the liver turns brown. The key is to not over cook the liver but so that it is just cooked through. Stir in the chopped parsley and salt and cook for 1 minute more. 
  4. At this point you want to heat up your pitta breads. 
  5. Serve the liver with a pitta bread, some sumac onions, tomato and cucumber and a drizzle of chill sauce. Enjoy! 

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