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Ciğer Kapama

Serves 4 to 6 Entree meat

Ciğer Kapama

Ciğer Kapama hails from the Thrace region of Turkey, where lamb liver is transformed into a comforting dish that graces the table with its rustic charm. This version is a home cook's delight, capturing the essence of family-style dining with its unpretentious preparation and communal spirit. In Thrace, it's common to see this dish served during casual gatherings, where the focus is on the simplicity and richness of flavors.

The dish presents a rich, earthy profile with the lamb liver's distinct taste complemented by the sweetness of caramelized onions and the warmth of cumin. Generous use of butter adds a luscious texture, while salt and pepper bring balance. Ciğer Kapama is best enjoyed as part of a shared meal, inviting diners to savor each bite in the company of good friends and family.

Ingredients

  • 600 glamb liver
  • 2onions
  • 2 tbspbutter
  • 1 tspcumin
  • to tastefine sea salt and black pepper

Method

  1. Begin by preparing the lamb liver. Cut the 600 g lamb liver into bite-sized pieces, ensuring they are roughly uniform for even cooking. Place the liver pieces in a bowl and season with 1 tsp cumin, fine sea salt, and black pepper to taste. Toss the liver pieces until they are well coated with the spices, ensuring the flavors are evenly distributed.
  2. In a large skillet or frying pan, melt 2 tbsp of butter over medium-high heat. Once the butter has melted and starts to foam, add the seasoned liver pieces in a single layer. It's important not to overcrowd the pan, so work in batches if necessary. Brown the liver pieces on all sides until they develop a deep, rich color, which should take about 3-4 minutes per side. The liver should be browned but not fully cooked through at this stage.
  3. While the liver is browning, finely slice the 2 onions. Once the liver is browned, remove it from the pan and set it aside on a plate. In the same pan, add the sliced onions, using the remaining butter and liver juices to cook them. Stir occasionally, allowing the onions to soften and become translucent, which should take about 5-7 minutes. The onions should absorb the flavors left in the pan, adding depth to the dish.
  4. Return the browned liver pieces to the pan with the softened onions. Lower the heat to medium and cover the pan with a lid to allow the liver to braise gently. Cook for an additional 5-7 minutes, or until the liver is tender and cooked through. The liver should be soft to the touch and no longer pink inside, indicating it is done.
  5. Taste the dish and adjust the seasoning if necessary, adding more salt or pepper to suit your preference. Serve the Ciğer Kapama hot, accompanied by rice, fresh bread, or a simple salad, allowing the rich flavors of the liver and onions to shine. This dish is best enjoyed shared, embodying the spirit of Turkish home cooking.
Cover of Authentic Turkish Cuisine
From the cookbook

Authentic Turkish Cuisine

This recipe is from Authentic Turkish Cuisine by Yassine Sbiti — the Turkish volume in the ComidaTime International Cuisines series.

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