Fried Liver – GEORRY KAVKAZ

1. INGREDIENTS (Serves 4–6)

• 800 g beef or lamb liver, cleaned, sliced into 5–7 mm (¼ ”) thick pieces
• 2 large onions, sliced into rings or half-moons
• 3–4 garlic cloves, thinly sliced (optional, for aroma)
• 3 tablespoons vegetable oil (sunflower or neutral oil)
• 1 tsp coarse salt, ½ tsp freshly ground black pepper
• Optional: 1 tsp paprika or cumin for mild warmth
• Optional: splash of lemon juice or vinegar for finishing
• Garnish: fresh parsley or cilantro (optional)

2. PREPARE THE LIVER

1. Rinse liver slices gently and pat dry using paper towels—ensure no excess moisture.
2. Optional step: Soak slices in cold water or milk for 30 minutes to mellow strong flavor. Pat dry again.
3. Season both sides with salt, pepper, and paprika or cumin (if using).

3. SAUTÉ ONIONS & AROMATICS

1. Heat 2 tablespoons oil in a large skillet over medium-high heat.
2. Add onions and sauté for 4–5 minutes, until translucent and just beginning to caramelize.
3. Add garlic slices and stir for another 30 seconds until fragrant.
4. Transfer onions and garlic to a plate; leave the flavorful oil in the pan.

4. FRYING THE LIVER

1. Add remaining oil to the skillet and let it heat until shimmering.
2. Lay liver slices in a single layer without crowding.
3. Cook for 2–3 minutes per side over moderate heat—aim for a browned exterior while maintaining tenderness inside.
4. Avoid overcooking; liver becomes tough if cooked beyond medium.
5. Once done, quickly return sautéed onions and garlic to the skillet; stir gently to coat everything in the juices.

5. FINISHING & SERVING

1. Remove from heat immediately to preserve tenderness.
2. Optional: splash with lemon juice or vinegar to brighten the flavor, then taste and adjust salt.
3. Garnish with fresh parsley or cilantro if desired.
4. Serve hot with:
   • Crusty flatbread or toasted bread
   • Mashed potatoes or scallion rice
   • Fresh salad or pickles for contrast

✅ NOTES

• Quick cooking is key—liver must stay tender, just browned.
• Onions add sweetness and balance earthy richness.
• Minimal seasoning keeps liver front and center.
• Bright acid finish (lemon/vinegar) cuts through heft and rounds flavor.