Fried Liver
Liver pan is a pan made especially in Edirne. Edirne Tava Liver has been registered by the Turkish Patent and Trademark Office and has a geographical indication. There is a recipe in the first printed cookbook, Melceü't-Tabbâhîn. The secret of the unique aroma of liver pan is frying oil. The membrane of the liver is peeled off. Then, leaf-thin slices are cut, separated from the veins and nerves, washed many times, squeezed well and purified from the blood. A teaspoon of baking soda is added to a kilogram of liver, kneaded and kept in the refrigerator overnight. Before frying, it is dipped in flour and thrown into a pan containing hot sunflower oil. Mix it with a ladle and fry it for one minute on high heat and transfer it to the serving plate. When all the meat is cooked, salt is sprinkled on it and served. The liver pan is often served with fried dry red pointed peppers.
