🇹🇷 Turkish

Lamb Liver Musakka

Name: Lamb Liver Musakka
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: Turkish
Ingredients: to taste Salt; 2, chopped Onion; 4 cloves, minced Garlic; 3 medium, cubed Potato; 300 ml Tomato Sauce; 2 tbsp Olive Oil; 2, thickly sliced Carrot; 750 ml Stock or Broth; 1 tsp Urfa Pepper Flakes; 400 g Lamb Liver

🇹🇷 Turkish

A slow-simmered turkish pot of lamb liver, root vegetables and rich broth — dinner that tastes like a warm kitchen on a cold day. 60 minutes of mostly hands-off cooking.

Prep 15 min Cook 45 min Serves 4 Medium

Ingredients

Saltto taste
Onion2, chopped
Garlic4 cloves, minced
Potato3 medium, cubed
Tomato Sauce300 ml
Olive Oil2 tbsp
Carrot2, thickly sliced
Stock or Broth750 ml
Urfa Pepper Flakes1 tsp
Lamb Liver400 g

Optional extras

Fresh Parsleyhandful, to finish

Instructions

1
Warm the Olive Oil in a heavy casserole and brown the lamb liver well on all sides — real colour means real flavour.
2
Lift the lamb liver out, soften the onion and garlic in the same pot, then add the urfa pepper flakes.
3
Return the lamb liver, tip in the potato and carrot, and pour over the stock.
4
Cover and let it murmur gently for 35-40 minutes until everything is spoon-tender and the broth has body.
5
Season with salt and cracked pepper, then shower with fresh parsley right before serving.

Chef's tip

Let the dish rest 5 minutes off the heat before serving so the flavours settle.

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Watch how it's made

Video: Musakka with chicken livers/ مسقعة بكبد الدجاج · on YouTube