🇹🇷 Turkish

Lamb Liver Turlu

Name: Lamb Liver Turlu
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; 200 g Chickpeas; 3 medium, cubed Potato; 2 tbsp Olive Oil; 2, thickly sliced Carrot; 1 Eggplant; 750 ml Stock or Broth; 2 Zucchini; 1 tsp Urfa Pepper Flakes; 400 g Lamb Liver

🇹🇷 Turkish

Hearty and humble: lamb liver braised with vegetables until the broth turns silky and every spoonful comforts. 60 minutes of mostly hands-off cooking.

Prep 15 min Cook 45 min Serves 4 Medium

Ingredients

Saltto taste
Onion2, chopped
Garlic4 cloves, minced
Chickpeas200 g
Potato3 medium, cubed
Olive Oil2 tbsp
Carrot2, thickly sliced
Eggplant1
Stock or Broth750 ml
Zucchini2
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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