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Turkish liver salad


  • Toss together the capsicum, cucumber, onion, tomatoes, coriander, parsley, seasonings, lemon juice and oil.
  • Then spoon a layer of the salad into individual bowls (or one large one).
  • In another bowl, combine the yoghurt, garlic and a pinch of cumin.
  • Then lightly flour the lamb's fry, season and sprinkle with a little cumin. Quickly fry on both sides in very hot oil (keeping pink in the centre).
  • To serve, place the liver on top of the salad and sprinkle with the yoghurt.


  • 1 each yellow & red capsicum, diced
  • ½ continental (telegraph) cucumber, diced
  • ½ small red onion, diced
  • 12 cherry tomatoes, diced
  • 3 tbsp each freshly chopped coriander & parsley
  • freshly ground salt & pepper
  • juice of 1 lemon
  • ¼ cup extra virgin olive oil
  • ½ cup Greek yoghurt
  • 1 garlic clove, crushed
  • ground cumin
  • olive oil
  • 1 small lamb's fry, cleaned & thickly sliced
  • plain flour

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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