Karahalli Liver Product Description and Distinguishing Features: Karahallı Liver is produced by cooking the liver of a 1624monthold calf on a thin metal sheet with dehydrated vegetable oil (kitchen margarine) and dry onions, then placing it between halves of bread.One portion of Karahallı Liver weighs 95105 g and is placed between 100110 g halves of bread. It is served hot and placed in a dish with semicooked tomato slices, fried green peppers, and thinly sliced onions. Optionally, red pepper flakes, cumin, or hot red pepper can be sprinkled on the liver between the bread halves. In the production of Karahallı Liver, shiny, dark browncolored, blemishfree calf liver is used, and it is thoroughly cleaned of membrane, nerves, veins, and fats. The surface of the liver is not coated with any component such as wheat flour or cornmeal.The metal sheet used for cooking Karahallı Liver is 1.21.5 mm thick, designed to accumulate fat in the middle to ensure the liver does not dry out during cooking, and it has a maximum slope of 1520 degrees. Karahallı Liver has a long history and is traditionally served during special occasions like births and engagements in the Karahallı district. It holds significant importance in the culinary culture of the geographical region, establishing a connection between the regional boundaries and its reputation. Production Method: During Cooking: 5560 g calf liver 3035 g dehydrated vegetable oil (kitchen margarine) 1418 g onions 0.71 g salt 0.31 g red pepper flakes During Serving: 2040 g fried green chili peppers (hot/sweet) 2025 g fried tomatoes 0.10.5 g red pepper flakes, cumin, or red pepper flakes Preparation: The liver obtained from a healthy 1624monthold cow is rested for 12 hours. It can be kept in a refrigerator at +4°C for up to 3 days. If stored for an extended period, the liver should not be used. Due to the thin membrane of the liver in young animals, extra care is taken to clean it thoroughly, removing membrane, nerves, veins, and fats completely. Afterward, the cleaned livers are divided into pieces about 1015 cm in length. Any remaining nerves, fats, and membranes are removed, and the pieces are cut into slices about 23 mm thick and 22.5 cm in length. The cut pieces should be of equal size. The cut liver pieces are stored in a refrigerator at +4°C until ready to cook, and they should be cooked within 12 hours.