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Even those who travel to Turkey every year as tourists don't really know anything about authentic Turkish cuisine - well, what people eat at home, what they eat in small, non-tourist cities.
We decided to start from the very west - the city of Edirne, which is almost on the border with Bulgaria and Greece.
So, in Edirne, the main catering dish is not doner kebab or shawarma, but liver! Liver prepared in a special way, as they cook in the city of Edirne.
Domestic tourism is quite developed in Turkey, and now, all the Turks who come to Edirne rush to the famous institution of Behri Bey to taste this very liver. Although it is prepared so simply that I don’t understand why go to Edirne for this?
Every time I write about lamb liver, people groan and gasp "where can we get it." I have a feeling that in Russia there is a special breed of sheep - without a liver.
Therefore, I was even delighted when I saw that they would cook not lamb, but beef liver. Although personally I am sure - cook lamb in the same way and it will only get better!
Well, here it is: carefully removing the films, removing the ducts, cut the liver into fairly thin slices - just like fish on sushi.
In the meantime, pour quite a lot of oil into a spacious cauldron or deep frying pan.
Looking ahead, I will say that the fat content of this dish does not depend on the amount of oil that will be used, but success depends directly. There will be little oil - that's it, some kind of rubbish will turn out, and not Edirne-jigar! Jigar - liver, and in Turkish, and in Azerbaijani, and in Uzbek. It seems that in all Turkic languages this spare part is called the same.
Salt the liver, and put flour next to it.
Well, roll a handful of liver in flour.
We shake it off properly - what stuck, then stuck, we don’t need extra flour in oil!
And hot oil.
Stir with a slotted spoon so that the liver does not stick together in a lump.
35-40 seconds and this is the color.
So, listen carefully, if so much oil is "very fat" for you.
If there is not enough oil, then it will take a few minutes for the flour to become golden red. During this time, the liver will dry out and become suitable only for dog food.
But those who understand that the Turks are not stupider than them and the amount of oil is fully justified not only by Turkish culinary experience, but also by world experience - in fact, we have just watched deep-fried frying - they will get rather tender inside and crispy outside liver slices.
Now here is such a dried pepper. Young, unripe peppers were collected and dried in the shade. It is not too spicy, it is moderate, but at the same time quite tasty, fragrant.
I don’t know how to replace it with you, but I have a similar Spanish one, and in which case I’ll take an ordinary bell pepper, even if not dried. Although cut into slices and dried in a conventional ajar and barely hot oven, as a blank, otherwise this pepper disappears forever - a trifle!
In general, pepper is also in oil. And do not even fry, but just warm up.
I believe that those liver pieces that will be fried in the second batch will turn out to be more fun, perky, tastier!
Well, see? They became, as it were, even more dry, fragile, no, not even so - fragile. While I was eating the liver, I crunched a few pieces and it was delicious.
Here, I told you everything as it is. What are the variations, how could you adapt this dish?
First, I would try playing with batter instead of flour. Their recipes are numerous. For example, you can squeeze the juice from cilantro and basil and make the batter green. This is not only beautiful, but also an interesting combination of flavors, especially if the liver is peppered with black pepper.
And if you squeeze tomato juice and juice from red bell peppers, and add a little fresh chili there - will that be bad? So the issue with the missing correct dried pepper has been resolved!
And thirdly, we must remember once and for all - the liver is cooked very quickly. And the main reason why many do not like the liver since childhood, they just hate it - in their grandmothers. These grandmothers strive to cook everything “very well”, that is, for at least three hours, for the first time. And in the end, instead of a healthy liver, you get some kind of dry rubbish in grains. Who will love it? Fu, and only!
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