This recipe unlocks a secret appetizer from Istanbul’s taverns of the past, the Rum Hand Liver. It’s a flavorful and unique dish that you won’t find easily anymore, but with this guide, you can recreate it in your kitchen!
My grandfather always told me stories about the bustling taverns of old Istanbul. Smoke-filled havens filled with laughter, clinking glasses, and the aroma of exotic spices. He’d reminisce about the endless parade of mezze, those delightful appetizer spreads that were the heart of any tavern meal. One dish, in particular, held a legendary status – Rum Hand Liver. It wasn’t just food; it was a secret passed down from generation to generation, a whispered recipe known only to the old masters.
For years, these stories felt like whispers from a bygone era. Rum Hand Liver, a dish shrouded in mystery, seemed destined to fade into culinary oblivion. But then, on a recent trip to Istanbul, I stumbled upon a hidden gem – a tiny, family-run tavern tucked away on a forgotten side street. The owner, a kind-faced old man with eyes that held the wisdom of ages, recognized the spark of curiosity in my gaze when I mentioned Rum Hand Liver.
A mischievous glint appeared in his eyes. “Ah, the Rum Hand Liver,” he chuckled, leaning in conspiratorially. “A dish of the old guard, a taste of history itself.” With that, he embarked on a whirlwind tour of his kitchen, revealing the secrets of this long-lost recipe. This article is my attempt to recreate that magical experience, to bring a taste of old Istanbul back to life, and to share the Rum Hand Liver with anyone brave enough to embark on this delicious journey.
Before You Begin
- This recipe yields a generous amount and can be frozen for later enjoyment.
- Feel free to substitute beef liver for lamb liver if desired.
Rum Hand Liver Recipe
This Rum Hand Liver recipe is a journey back to the heart of Istanbul’s culinary history. With its unique combination of flavors and textures, it’s sure to impress your guests and become a new favorite appetizer.
Ingredients
- Lamb Liver (300 grams)
- Lamb Shirts (enough to wrap the liver)
- Onion (1 large)
- Pointed Peppers (2, with seeds)
- Rice (1 cup)
- Walnuts (a handful)
- Egg Yolk (1)
- Extra Virgin Olive Oil (3 tablespoons + ½ teaspoon)
- Allspice (1 teaspoon)
- Currants (1 tablespoon)
- Cumin (½ teaspoon)
- Black Pepper (1 teaspoon)
- Salt (2 teaspoons)
- Water (enough to soak lamb shirts and cook rice)
- Sumac (1 teaspoon)
- Lemon (2 slices)
- Parsley (a handful)
For the Onion Salad:
- Red Onion (1)
Instructions
- Prep the Liver: Soak the lamb shirts in warm water for a few minutes, then open them up. Wash the liver and cut it into thin strips. Place the liver in cold water with ice for 15-20 minutes. Drain and pat dry with a towel.
- Prep the Filling: Finely chop the onion and peppers. Sauté them in olive oil over medium heat until softened. Add the currants (soaked in hot water for a few minutes) and rinsed rice. Season with allspice, salt, and pepper. Toast the rice mixture for a few minutes, then add hot water (just enough to cover the rice). Bring to a boil, then reduce heat, cover, and simmer for 5 minutes. Remove from heat and let rest.
- Prepare the Lamb Shirts: While the rice cooks, drain the lamb liver and pat it dry again. Season with salt.
- Assemble the Wraps: Spread a thin layer of cooked rice mixture on each lamb shirt. Top with liver strips and a sprinkle of crushed walnuts. Carefully roll up the lamb shirts and secure them with toothpicks (optional). Brush the outside of the wraps with olive oil.
- Cooking the Wraps: Preheat your oven to 200°C (400°F). In a pan, heat a little olive oil over medium heat. Sauté the wraps for 1 minute per side, just to sear them.
- The Secret Step: Add a few tablespoons of water to the pan. This will help steam the wraps and ensure the liver cooks through without drying out.
- Baking and Finishing Touches: Transfer the wraps (seam side down) to a baking dish. Brush with egg yolk and bake for 20 minutes in the middle rack of the oven. Then, move the dish to the bottom rack and bake for an additional 25 minutes, or until golden brown and cooked through.
- Make the Onion Salad: While the wraps bake, finely chop the red onion. Massage the onion with salt for a few minutes to soften it. Rinse the onion and add chopped parsley, olive oil, sumac, and lemon juice.
- Serve and Enjoy: Let the wraps cool slightly before serving. Pair them with the refreshing onion salad for a delightful appetizer experience!
Tips
- You can freeze the uncooked wraps for up to 6-8 months. Thaw them overnight in the refrigerator before baking.
- Feel free to adjust the amount of peppers according to your spice preference.
- This recipe is traditionally cooked in a steel pan for better flavor, but a non-stick pan can be used as well.
