Greek Recipes

Greek and Cypriot recipes

Pan fried Liver: Sykotakia Ladorigani

Pan fried Liver. Chicken, lamb or beef liver. For when you’re mad at the kids!
Servings: 5


  • 1 lb of beef’s liver
  • 2 cloves (optional)
  • a little flour for all purposes, for dredging
  • 1 lemon, squeezed
  • a little oil, for frying
  • 1 pinch of oregano
  • 1 pinch of pepper
  • 1 pinch of salt
Pan fried Liver

Pan fried Liver


  • Wash the liver very well.
  • If using lamb or calf liver, cut it into strips or cubes.
  • Season the liver with salt and pepper and dredge in the flour.
  • Shake off excess and fry in the olive oil over medium-high heat.
  • Add the oregano, lemon juice and garlic (if used).
  • Pour the contents of the pan onto a serving dish and serve with lemon wedges and bread for dipping into the oil/lemon/oregano mixture.
  • May also be served as a main course. Simply increase the quantities according to how many people are being served. Serve with either fried potatoes or plain white rice.

Your email address will not be published. Required fields are marked *