Edirne Pan Dish Liver

Peeling the membrane of the fresh liver of Thracian calf, slicing it into leaf shapes (as thin as a butterfly wing), flouring it and frying it in hot sunflower oil for 45-60 seconds and serving it with dried crispy Elm hot pepper.

History: A world-famous flavor identified with Edirne, passed down from generation to generation for centuries in the historical Ali Pasha and Bedesten bazaars.

Production Method: It is chopped like leaves with special liver knives; It is completely cleaned of blood and cooked in plenty of hot oil in a very short time.