I used to dislike ciğer (liver) with a passion.

I grew up as a Australian from Turkish speaking Cypriots. My late father loved liver, he would as you say eat it for breakfast if given the chance. His reciepe was similar liver fried in olive oil, spices topped with chopped onions and fresh parsley served with a squeeze of lemon. I hated it.

My scariest memory as a young man was being invited to my bosses house for Iftar (breaking of fast during Ramadan), and I was starving as you normally are, after fasting the whole day. The bosses wife had cooked a delicious lentil soup that went down a treat… And then out come the main… You guest it yaprak ciğer, I remember the smell was so potent that I had to block my nose to save me from gagging and possibly being sacked on the spot… I forced myself to have a little bite, that was all it took. I could get tho the bathroom fast enough. I left swiftly after a hungry boy, that was the very last time I ate ciğer until 10 years later.

Now I won’t go a week without my liver fix.. Ahhh how our palates change. I love this reciepe and have a great respect for Somet abi. Sorry for the long post but I had to share my evolution of taste for liver with you.

keep the posts coming! cant get enough of it.

this just sounds amazing dude.

is this on the menu at Efendy?