Ingredients (Serves 4)
½ kg liver
2 cups bulgur for pilaf 
1 medium onion
3 tablespoons of clarified butter 
4 cups of water
1 teaspoon of black pepper and salt

Preparation
Wash the liver and chop it into small dice. After the chopped onion is browned in the oil placed in the pot, the livers are added and roasted. Salt and pepper are added, four cups of water are added and left to boil. When the water boils, the bulgur is washed and poured into the pot, and when it boils again, the heat is reduced. When the water is absorbed, it is removed from the heat and left to rest, placed on a serving plate and eaten with grape salad and bostan.

Source: Tandırlık Gelen Lezzet / Lütfiye AKALIN