tag:blogger.com,1999:blog-3998452736393635440.post4329743509980110397..comments2023-12-11T14:02:25.111+01:00Comments on My Little Expat Kitchen: Greek fried calf’s liver with onion and parsleymagdahttp://www.blogger.com/profile/14367645154577817408noreply@blogger.comBlogger13125tag:blogger.com,1999:blog-3998452736393635440.post-75285167288310796452016-04-02T03:18:20.034+02:002016-04-02T03:18:20.034+02:00Hi, my yiayia cooked a swirly pastry dish with pie...Hi, my yiayia cooked a swirly pastry dish with pieces of liver in it, spelling not sure (mendi) very old fashion dish, please help as I want to make it. Thanks, Sharna.Anonymoushttps://www.blogger.com/profile/12255887434907580009noreply@blogger.comtag:blogger.com,1999:blog-3998452736393635440.post-69103984758479779102015-10-12T18:21:10.910+02:002015-10-12T18:21:10.910+02:00Thank you Jacqui. Glad you liked it! :)Thank you Jacqui. Glad you liked it! :)magdahttps://www.blogger.com/profile/14367645154577817408noreply@blogger.comtag:blogger.com,1999:blog-3998452736393635440.post-91165396168005298912015-09-17T19:08:03.184+02:002015-09-17T19:08:03.184+02:00Hi - long time since you posted this but just want...Hi - long time since you posted this but just want to say I found your recipe while searching online- it is absolutely delicious- thank you.Jacquihttps://www.blogger.com/profile/01659012917888444554noreply@blogger.comtag:blogger.com,1999:blog-3998452736393635440.post-21580647112391485452014-05-08T09:49:39.010+02:002014-05-08T09:49:39.010+02:00I used to eat liver a lot as a child, but nowadays...I used to eat liver a lot as a child, but nowadays I rarely do, which is too bad since I love it. It is not that often that I see it so I never think about it! Thank you for reminding me about it and I will definitely try this recipe since - growing up in Venice - we always ate it the Venetian way, with sauteed onions.Nuts about foodhttps://www.blogger.com/profile/11081157237653314887noreply@blogger.comtag:blogger.com,1999:blog-3998452736393635440.post-29627762774117067732014-04-16T15:59:50.011+02:002014-04-16T15:59:50.011+02:00Cocoa and Lavender — I love raw onion and raw garl...Cocoa and Lavender — I love raw onion and raw garlic and Greeks eat a lot of both. Sorry you can't really eat it but sauteed sounds good too. <br /><br />Yasmeen — hmm liver is the best thing for iron problems. I have never noticed the metallic taste you mention. To me it doesn't taste like that at all. Why don't you give it a try this way? Perhaps you will convert to eating liver!magdahttps://www.blogger.com/profile/14367645154577817408noreply@blogger.comtag:blogger.com,1999:blog-3998452736393635440.post-38742748240146119252014-04-16T02:10:47.247+02:002014-04-16T02:10:47.247+02:00Can I admit that I am not a natural liver lover? B...Can I admit that I am not a natural liver lover? But, I am in fairly dire need of the iron (I'm borderline anemic - body just says NO to iron despite how much of it I eat!). Doctor has recommended liver and I've been struggling with how to prepare it. <br /><br />Your way, with the onion and lemon, reminds me a bit of how we prepare kebabs. It removes that 'meaty' flavor from Yasmeenhttps://www.blogger.com/profile/17921891926536652584noreply@blogger.comtag:blogger.com,1999:blog-3998452736393635440.post-41299272887312074962014-04-14T02:58:36.060+02:002014-04-14T02:58:36.060+02:00Both Mark and I love liver... And this version loo...Both Mark and I love liver... And this version looks amazing! We, too, might sauté the onions a bit for better..., well, ..., um, ..., digestion! (Getting old is annoying...) And thank you for stating it must be pink in the center. Too many people overcook liver. No wonder it has a bad rap! Happy Palm Sunday! ~ DavidCocoa and Lavenderhttps://www.blogger.com/profile/13627872741055523948noreply@blogger.comtag:blogger.com,1999:blog-3998452736393635440.post-16526361629696272732014-04-13T22:03:35.141+02:002014-04-13T22:03:35.141+02:00Liz — hehe you must give it a try indeed. It is de...Liz — hehe you must give it a try indeed. It is delicious and the smell... you're right, it is addictive.<br /><br />gourmet goddess — thanks for the great suggestion with the onions. i will have to give it a try!<br /><br />john — I'm glad it tempted you.<br /><br />Christina — yes! I forgot to mention the lemon juice, just added it. Olive oil on top of fried liver?? Whoever taught you magdahttps://www.blogger.com/profile/14367645154577817408noreply@blogger.comtag:blogger.com,1999:blog-3998452736393635440.post-16427977965822042242014-04-13T19:07:55.386+02:002014-04-13T19:07:55.386+02:00Gorgeous photos! This is one of those dishes that ...Gorgeous photos! This is one of those dishes that I sort of cringe at the idea of having, but actually really enjoy. Happy that you are taking care of the iron levels too via food, it would be my preference too! Christina xx Christinahttp://www.afroditeskitchen.comnoreply@blogger.comtag:blogger.com,1999:blog-3998452736393635440.post-81077723684196644032014-04-13T16:23:44.680+02:002014-04-13T16:23:44.680+02:00This is just the way I was taught to do it when I ...This is just the way I was taught to do it when I lived in Greece, except they squeezed lemon juice over it and drizzled olive oil over it too (yes, after frying it in olive oil too.) I love liver prepared this way! ChristinaAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-3998452736393635440.post-9305273069819490602014-04-12T23:58:11.124+02:002014-04-12T23:58:11.124+02:00Whilst I prefer chicken liver to calf's, I sti...Whilst I prefer chicken liver to calf's, I still wouldn't say no to this. john | heneedsfoodhttp://heneedsfood.comnoreply@blogger.comtag:blogger.com,1999:blog-3998452736393635440.post-80922092755868713882014-04-12T21:35:08.855+02:002014-04-12T21:35:08.855+02:00I love liver like this, however I always saute som...I love liver like this, however I always saute some onion once the liver is cooked int he same pan, so it soaks up all the flavour , then you smother the liver with the cooked onion - MAGIC happens ... the onion imparts this sweet flavour to the liver and if you can let it sit 24 hours - even better especially cold from the fridge . gourmet goddessnoreply@blogger.comtag:blogger.com,1999:blog-3998452736393635440.post-59626640500237703782014-04-12T21:25:58.021+02:002014-04-12T21:25:58.021+02:00I hope you feel better soon!!
And thank you for s...I hope you feel better soon!!<br /><br />And thank you for sharing this. I haven't had liver since I was a child and then I did NOT like it, although I always liked the smell of it cooking. Perhaps I need to give it a try as a middle aged adult!Lizhttp://www.beardogco.com/theroadhomenoreply@blogger.com