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Tsiggelia (Cypriot sautéed liver): recipe illustration
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Tsiggelia (Cypriot sautéed liver)

Tsiggelia are pieces of pork or lamb liver sautéed with onion, wine and fennel. Tender and fragrant, they are eaten hot as a meze or as a main dish with bread.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Instructions

  1. Cut the liver into pieces about 3 cm wide and remove any visible membranes. Rinse and pat dry.
  2. Heat the olive oil in a pan, add the sliced onions and let them brown for 6 minutes.
  3. Add the crushed garlic and fennel seeds, then the liver pieces, and sear for 2 minutes over high heat.
  4. Deglaze with the red wine and vinegar, then let it reduce for 5 minutes.
  5. Season with cumin, salt and pepper, and cook for another 3 to 4 minutes; the liver should stay pink inside.
  6. Serve straight away with bread.

Variations and tips

Mild version. Replace the red wine with vegetable stock and add a touch of sugar.

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Original Ecomely recipe.