This fried liver recipe may not be a staple in many households, because not everyone enjoys eating liver. However, if you want to give liver a try, this recipe would be a good one to start with. My family loves liver, so we make this dish about once a month or so.
I had never liked liver in any form. Considering that people back in Uzbekistan eat liver quite often, every time my family cooked it or made a shashlik (kebab) from liver, I had to cook something else for myself. Until one day I was very hungry and couldn’t bare the idea of cooking when there was a ready liver shashlik. Regardless of my dislikes I ate 2 whole skewers of liver shashlik made by my dad. Since then, every once in a while I cook liver meat myself. As long as it is cooked precisely right and not overcooked (which can happen in a matter of seconds) you have a very good dish for the entire family to enjoy.
For those who like fried liver with potatoes, here is a very simple method for a very delicious dish.
Ingredients:
- 1.5 lamb or beef liver
- 1-2 medium onions
- 3-4 medium potatoes
- 1/2 cup of oil of your choice (I use avocado oil)
- Salt, pepper, little cumin and greens you prefer to be served with this dish (cilantro, dill, etc.)
Direction:
Peel and slice potatoes about an 1/8 inch thick. Put them in a medium bowl and mix a little salt to them. Cut onions in 1/8 inch half circles. Cut the liver in cubes twice bigger than dices.
Heat the oil in large skillet or a pan on a high heat. Fry the potatoes in high heat until golden. Turn the heat down to medium and add/mix onions to/with the potatoes. In 2 minutes add cut up liver and fry for another minute. Add a little pepper, salt and cumin. Try not to stir ingredients but instead flip them with spatula to prevent almost ready potatoes from being smashed. Close the lid of the skillet and turn the heat down to low. Immediately mark the time and in 10 minutes turn the heat off.
Serve the dish with greens you like and enjoy :)
Hilola, I have a question for you. I buy meat at local costco and never shop at butchers or specialty meat stores. The liver they carry at local grocery stores is prepacked and does not really look edable. What should I do? I love liver ever since I was a kid, it is one of my weaknessses. Should I go ahead and buy the liver from the market? What do you do?
Thanks for the recipe.
I would really appreciate if you can post the recipe for Norin. We dont cook it in Andijan and I have never even tried it, but would love to give it a try someday. thank you very much.
PS. Omar looks like a baby from postcards-so adorable.
Hi Jamila,
I hear ya :) I think you should not buy liver from Costco. Try to find a butcher who carries fresh liver every week. Liver can go bad pretty quickly. It also does not tolerate too much cold, hence, you should never freeze liver. Eat it fresh from the butcher/store. Also, check places like Whole Foods, Wild Oats which might carry fresh liver since they have everything organic and get produces from local butchers. In our case we buy meat from butcher shop. I always check the liver pretty closely. (even if it is a little on a yellow side I do not buy it). I hope this helps. There are other salads which can be done with liver. I will try to post them a little later.
Dear Lola,
from the very first moment I discovered your site and I saw this recipe,I had decided that one day I would make it. And at last I did it today. So easy to make it. So quick. So tasteful. I will never cook liver in different way.
As for greens, oregano suits it perfectly.
Stella, you are my hero for being such an amazing reader of my blog. Thank you for trying this recipe. It is truly one way I love to have liver. Although it is time for me to update the image of Liver Qovurma :P
We also make nice kabobs from live and they come out exceptional. Thank you very much!
Looks really delicious!..