Azma – Minced liver

Traditional azma is made with quyrug, fat from a sheep’s tail (the most common breed of sheep in Azerbaijan has a high fatty rump or tail). If no sheep’s fat is available, or you are looking for a lower-fat option, leave the quyruq out and fry the liver in vegetable oil.

Preparation time: 40 min
Cooking time: 40 min
Serves: 2

Ingredients

• 350 g/14 oz sheep’s liver
• 75 g/3 oz sheep fat plus some extra for frying
• salt & pepper

Preparation

• Cut the membranes out of the liver.
• Put the liver and sheep’s fat (if using) into a pan of salted water. Bring to the boil and simmer until the liver is half-cooked, around 20 minutes.
• Drain the liver and sheep’s fat and mince together.
• Add salt & pepper.
• Fry the minced liver in sheep’s fat or vegetable oil over a low heat until cooked through, stirring frequently to make sure the meat does not burn.