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