Liver is mostly consumed as Albanian Liver in Türkiye. First, you cut the skin (Glison cap). The liver is cut into cubes, a little salt & carbonate are thrown. 3 hours waiting. It's then fried in lard. Cumin, red paper & onion are the best companion spices. @drozcanyucel pic.twitter.com/pbNTAdBghd
— Alan Watson (@DietHeartNews) May 25, 2023
Thursday, May 25, 2023
"Liver is mostly consumed as Albanian Liver in Türkiye."
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