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Sautéed Lamb Liver — traditional dish from Istanbul, Turkey
Main course Meat

Food Flavour DNA

Nutritional Values

🔥460kcal
💪35gProtein
🌾18gCarbs
🥑28gFat
🌿2gFibre
⚖️250 gServing

* Per serving · 250 g. May vary.

Allergens

🌾 Gluten

Sautéed Lamb Liver

How to order / say it
Say it Arnavut Ciğeri — [AR-nah-voot JEE-yeh-ree]
Order I'd like the arnavut ciğeri, please.
Locally Arnavut ciğeri alabilir miyim lütfen.
Say locally

Tender, spiced lamb liver served with raw onions.

Why try it?

As a popular meyhane dish, it’s emblematic of the lively social gatherings held in Istanbul's traditional taverns. Trying Arnavut Ciğeri connects diners to the deeper, more historical layers of Turkish dining culture.

How it tastes

The dish features lightly fried liver with a spicy and earthy flavor complemented by the freshness of raw onion and parsley. Often served hot, its rich minerality is paired with the acid from vinegar or lemon for balance.

Origin & History — first documented: 1850

Arnavut Ciğeri traces back to the influence of Albanian immigrants in the late Ottoman period, roughly around the 19th century. This dish found its standing in taverns and has been a favorite for its robust flavors and accessibility.

Recipe

Ingredients

  • 🥩 400 g lamb liver
  • 🌾 50 g flour
  • 🧂 2 g cumin
  • 🧂 2 g red pepper flakes
  • 🧄 100 g onion
  • 🌿 20 g parsley
  • 🫒 100 ml oil for frying

Method

  1. 1 Slice liver into bite-sized pieces and coat in flour and spices.
  2. 2 Quickly fry in hot oil until browned and tender.
  3. 3 Drain on paper towels to remove excess oil.
  4. 4 Serve with raw onions and chopped parsley on the side.

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All Europe recipes — Turkey — Istanbul — Sautéed Lamb Liver
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