Turkish liver

To be honest, I can hardly be enrolled in the liver lovers club. But when I found this recipe, I couldn't help but cook this dish.
First of all, we peel the onion, cut it into thin rings, salt it and crumple it with our hands. After 10 minutes, the onion should be rinsed and wait until the water drains. Parsley greens should be washed, dried, finely chopped, then mixed together with sumac and onion.
Now let's prepare the liver: wash it, wipe it, remove the tendons and films and cut into small strips.
In a hot frying pan, fry the liver for 4 minutes in portions, pre-rolled in flour. Because I don't like fatty food, then fried strips can be put on a napkin to stack the fat.
At the end, fill the liver with black and cayenne pepper, salt and spread on a warmed plate. We put pickled onions next to it. As a side dish, we put tomatoes cut into 8 parts (after removing the stalks).
That's it, the Turkish liver is ready. Enjoy your meal.