Adapted from Musa Dagdeviren, as presented at the 2008 World of Flavors Conference
Serves 6-8
1 Lamb’s liver, whole
1 ounce beef tallow
3 ounces lamb (Tail) fat
1 ½ teaspoon Maras chile pepper
1 ½ teaspoon Cumin
1 ½ teaspoon Dried mint
1 teaspoon freshly ground Black pepper
Salt to taste
Skewers as neede
For the Onion Salad (Sogan piyazi)
1 bunch parsley
7 scallions Scallions
1 Red Anaheim pepper
Salt to taste
3 teaspoons Sumac
Lavash, or pita bread, for serving
Cumin, for sprinkling
Clean the liver. Remove the membrane. Cut into ¼ inch cubes. Cut the tallow and tail fat into ¼-inch cubes.
Skewer 2 pieces of liver followed by 1 piece of fat, on metal or bamboo skewers –soaked in water– making longer or shorter kebabs, as you like them.
Mix the maras chile pepper, cumin, dried mint, and black pepper.
Warm a charcoal or gas grill to maximum.
Place the liver kebabs on the grill and while grilling, sprinkle often with the spice mixture, turning often. Be careful not to overcook.
To make sogan piyaz (onion salad): Finely chop the parsley, scallions and red pepper. Mix with the salt and sumac. Refrigerate for 1-2 hours.
To serve: Un-skewer the pieces of liver on warm lavash or pita bread and sprinkle with cumin. Add the sogan piyazi, and roll the bread to wrap in the liver and salad.
