At a glance
This Turkish-inspired dish brings together tender seared turkey liver with a tangy mustard and thyme sauce—all ready in about an hour. The trickiest part is cleaning the liver carefully and managing the timing between toasting the tarhonya, searing the liver, and building the sauce, but it's really just a matter of keeping an eye on each component as it cooks.
1/8
Toast the tarhonya
Heat some oil in a large pot and add the dry tarhonya pasta. Toast for about five minutes, until the little pellets turn slightly golden to light brown. Keep an eye on it so it doesn't burn.
For this step
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Cook it through
Season with salt and pepper, then pour in water - always about one and a half times the volume of tarhonya, so 3 cups of water this time. Simmer, stirring occasionally, and taste as you go. If the water has cooked away but the tarhonya is still firm, just add a splash more.
For this step
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Clean and sear the liver
Clean the turkey liver, removing any tough membranes. Heat some oil in a large pan and add the liver. Cook over medium heat without stirring or turning it at first - this helps stop it from spitting too much.
For this step
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