Taste and atmosphere
About
A pan-fried thinly sliced beef liver dish served in the industrial zones and artisan restaurants of Esenyurt for half a century through master-apprentice traditions.
Flavors, dishes and restaurants
Cuisine
Tava liver, the crown jewel of artisan cuisine throughout Esenyurt where industrial and business centers are dense, is prepared by quickly frying thinly sliced liver in hot oil. Frequently consumed during lunch breaks by the working class in Istanbul, this flavorful dish is served with dried hot peppers. For the exact locations of these restaurants, the Map tab can be reviewed.
Completely clearing the liver of its membranes is the biggest secret of the trade. Although similar to pan-fried liver varieties across Turkey, the fast service and high-heat technique of local restaurants here offer a unique tenderness.
Ingredients
- 500 grams of beef liver
- 1 cup of flour
- 2 cups of vegetable oil (for frying)
- 1 teaspoon of salt
- 1 onion (for service)
Preparation
- Completely clean the membranes and veins off the beef liver.
- Slice the liver as thin as a leaf into wide pieces and drain well to remove excess blood.
- Lightly coat the liver pieces with flour in a large bowl and shake off excess flour.
- Fry in deep hot oil for a short time (about 1-2 minutes) and serve hot.
Video
Practical notes before you go
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