Liver with Béchamel Sauce
Sunflower oil – for frying
- 500 gr. liver
1 glass of milk
For the eggplant beğendi: Roast the eggplants. Place your pot on the stove and melt the butter. Add the flour and sauté. Add the roasted eggplant and mix with a whisk. Add salt, pepper, and grated nutmeg and mix. Add the grated aged kashar cheese and mix. Then transfer to a shallow dish and pour the milk over it. Once the milk is absorbed, stir once, and your beğendi is ready.
For the liver: Slice the liver thinly after removing the membrane. In a mixing bowl, add salt, black pepper, paprika, cumin, and sumac. Add flour and panko breadcrumbs and mix well. Coat all sides of the liver slices with this spice mixture. Once the liver slices are fully coated, remove them to a strainer with a mixing bowl underneath. Place the liver slices in hot oil. Cook the liver until it changes color slightly, then remove it to a plate lined with paper towels to drain excess oil.
To serve: Place the prepared beğendi (a Turkish eggplant dip) on the bottom of your serving plate and flatten it by tapping it from underneath with your hand. Place the fried liver pieces on top.
