Yakhnia from the liver
4 servings
30 minutes
Liver yahniya is a traditional Bulgarian dish known for its rich flavor and aroma. The origins of this recipe trace back to the deep history of Bulgarian culinary traditions, where special attention was given to stewing meat with vegetables and spices. Beef liver soaked in white wine and vegetable juices acquires a tender texture and rich taste. Bacon and butter add juiciness to the dish, while bay leaves and parsley provide savory notes. Onions and carrots create a natural sweetness that softens the richness of the offal. Yahniya is perfect for a family dinner or festive table, especially when paired with a fresh salad and a glass of white wine.
1
Wash the liver, remove the film and bile ducts, and stuff it with fat. Then wrap the liver in a thin layer of bacon, tie it, and place it in a pot. Add oil, cover the pot with a lid, and simmer for 10-15 minutes.
- Beef liver: 700 g
- Lard (back fat): 250 g
- Butter: 75 g
2
Add small onions, grated carrots, chopped parsley, bay leaf, salt, white wine, warm water (0.4 L) and cook the stew until ready. Slice and serve with salad.
- Onion: 250 g
- Carrot: 250 g
- Parsley: 20 g
- Bay leaf: 2 pieces
- Dry white wine: 200 ml
- Salt: to taste
