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Sautéed Turkey Liver
Created by: Howcan Team
Ingredients
- 1 lb turkey liver, cleaned and trimmed
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup chicken broth
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Add the chopped onion and minced garlic to the skillet and sauté until the onion is translucent, about 3 minutes.
- Push the onion and garlic to the side of the skillet and add the remaining 1 tablespoon of olive oil to the empty space.
- Place the cleaned and trimmed turkey liver in the skillet and cook for 2-3 minutes on each side, or until browned and cooked through.
- Pour in the chicken broth and balsamic vinegar, and season with salt and pepper to taste.
- Simmer for an additional 2-3 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- Remove the skillet from the heat and transfer the sautéed turkey liver to a serving platter.
- Garnish with fresh parsley and serve hot as an appetizer or main course.
Turkey liver has been a staple in Turkish cuisine for centuries, with its origins dating back to the Ottoman Empire. This dish is a popular street food in Turkey, often grilled to perfection and seasoned with a blend of traditional spices. Renowned chefs like Nusret Gökçe, also known as Salt Bae, have elevated the preparation of turkey liver, infusing it with their unique culinary flair. The best versions of this dish can be found in Istanbul, particularly in the bustling street markets where skilled vendors expertly grill the liver to tender perfection. The key to a delicious turkey liver lies in the perfect balance of spices and the precise grilling technique.
25 min
4
180 calories
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