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Polítiko-Style Fried Lamb Liver with Yogurt and Paprika

This dish is a flavorful take on the classic Greek dish enhanced with a touch of yogurt and paprika, inspired by the culinary traditions of Constantinople. The liver is lightly coated in flour, pan-fried until golden, and then infused with fresh oregano and lemon juice for a bright, aromatic finish. The addition of creamy strained yogurt and a dusting of paprika adds depth and richness, balancing the bold flavors of the liver. Traditionally served with warm pita bread brushed with olive oil and oregano, this dish is perfect for a hearty appetizer or a satisfying main course. Its combination of crispy textures, tangy yogurt, and fragrant herbs makes it a standout in Greek cuisine, offering a delightful contrast of flavors and a nod to the vibrant culinary heritage of the region.

Main | Starter | Politiki | Pan-Fried Meat Dish | Frying Pan | Mixing Bowl | Greek Yogurt | Lamb | Paprika | Pan-Frying | Stirring | Quick
Time to complete

Prep

15min

Cook

10min

Wait

5min

Total

30min

Ingredients (Makes 4 portions)
  • 1 lamb liver (or 2 small goat livers), cleaned and cut into bite-sized pieces
  • 60 g (½ cup) all-purpose flour
  • 100 ml (⅓ cup) olive oil
  • 4 spring onions, finely chopped
  • 1½ tbsp fresh oregano leaves or 1½ tsp dried oregano, crushed
  • Juice of ½ lemon
  • 200 g (¾ cup) strained Greek yogurt
  • ½ tsp paprika (sweet or hot)
  • Salt and freshly ground black pepper
Nutrition Information (per 100g)
  • Calories: 180
  • Fat: 12
  • Protein: 15
  • Carbohydrates: 6
  • Fiber: 1
Directions

Preparing the Liver

  • 1. Rinse the liver thoroughly under cold water, drain well, and pat dry with paper towels. Cut into bite-sized pieces.

Coating and Frying

  • 2. Place the liver pieces in a bowl, add the flour, and toss to coat evenly.
  • 3. Heat the olive oil in a large non-stick pan over high heat until hot.
  • 4. Add the floured liver pieces and fry for 3-4 minutes, stirring continuously to prevent sticking.

Adding Aromatics

  • 5. Add the chopped spring onions, season with salt and pepper, and continue frying for another 3-4 minutes until the liver is golden brown.

Finishing Touches

  • 6. Sprinkle in the oregano, deglaze with lemon juice, and stir quickly. Remove from heat.
  • 7. Add the strained yogurt and mix well to coat the liver evenly.
  • 8. Dust with paprika and serve immediately.
Cookix's Secrets

Alternative Cooking Method

  • Instead of frying, grill the liver pieces over medium heat for a lighter version.

Alternative Proteins

  • Substitute chicken liver for a milder flavor or beef liver for a richer taste.

Bold Flavor Enhancements

  • Incorporate a touch of cumin or coriander for a Middle Eastern-inspired variation.

Cooking Tips

  • Ensure the liver is thoroughly dried before coating with flour to achieve a crispier texture.

Flavor Enhancements

  • For a smoky depth, use smoked paprika instead of regular paprika.

Healthier Version

  • Use whole wheat flour or almond flour for a gluten-free alternative.

Seasonal Tweaks

  • In summer, add fresh mint or basil for a refreshing twist.

Serving Suggestions

  • Serve with warm pita bread brushed with olive oil and oregano for an authentic touch.