Edirne Fried Liver History

Fried liver (leaf liver) is a meat dish especially made in Edirne. Edirne Fried Liver was registered by the Turkish Patent and Trademark Office and received a geographical indication. There is a recipe in the first printed cookbook, Melceü’t-Tabbâhîn.

The secret of the unique flavor of pan liver is the 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. Another important feature that makes Edirne liver delicious, as well as the skill of cooking, is that it is made from the livers of fat calves grown in the fertile grazing areas of Thrace, and the liver is daily.

Liver pan is often served with fried dried red chili peppers.