Karahalli Liver Product Description and Distinguishing Features: Karahallı Liver is prepared by cooking the liver of a 16-24 month-old calf on a thin metal griddle using dehydrated vegetable oil (kitchen margarine) and dry onions. The cooked liver is then placed between two halves of bread. Each serving of Karahallı Liver weighs approximately 95-105 grams, and it is sandwiched between bread halves weighing around 100-110 grams. It is served hot on a plate accompanied by semi-cooked tomato slices, fried green peppers, and thinly sliced onions. For added flavor, optional seasonings such as red pepper flakes, cumin, or hot red pepper can be sprinkled on the liver inside the bread. For making Karahallı Liver, shiny, dark brown, and flawless calf liver is selected and carefully cleaned of all membranes, nerves, veins, and fat. The liver’s surface is left uncoated, with no use of ingredients like wheat flour or cornmeal. The cooking metal sheet used is 1.2 to 1.5 mm thick, specially designed to collect fat in the center to prevent the liver from drying out during cooking, and it is angled with a slope of 15 to 20 degrees. Karahallı Liver has a rich history and is traditionally prepared for important events such as births and engagements in the Karahallı district. It holds a valued place in the culinary traditions of the region, symbolizing a cultural link between the area’s heritage and its renowned reputation. Production Method: During Cooking: 55-60 g calf liver 30-35 g dehydrated vegetable oil (kitchen margarine) 14-18 g onions 0.7-1 g salt 0.3-1 g red pepper flakes During Serving: 20-40 g fried green chili peppers (hot or sweet) 20-25 g fried tomatoes 0.1-0.5 g of red pepper flakes, cumin, or additional red pepper flakes Preparation: The liver sourced from a healthy 16-24 month-old calf is rested for 12 hours. It can be stored in a refrigerator at +4°C for up to 3 days. Liver stored for longer than this period should not be used. Because the liver membrane in young calves is thin, special attention is given to cleaning it thoroughly by removing all membranes, nerves, veins, and fats. The cleaned liver is then cut into pieces approximately 10-15 cm long. Any remaining nerves, fats, or membranes are trimmed off, and these pieces are sliced into portions about 2-3 mm thick and 2-2.5 cm in length. The slices should be uniform in size. The prepared liver pieces are kept refrigerated at +4°C until cooking, which should occur within 12 hours.