🥩 Berliner Leber (Liver Berlin Style)
Liver Berlin Style (German: Leber Berliner Art) is a traditional German dish made with pan-fried calf’s liver, sweet caramelized onions, and sautéed apple slices. It’s especially associated with Berlin and classic German home cooking.
🍎 What Makes It “Berlin Style”?
The signature combination is:
- Tender liver (usually veal, sometimes beef)
- Caramelized onions
- Lightly browned apple slices
The sweet apples and onions balance the rich, slightly earthy flavor of the liver.
đź“ť Traditional Preparation
Ingredients
- 1 lb (450 g) calf’s liver, sliced
- 2 large onions, sliced
- 1–2 tart apples (like Granny Smith), sliced
- Flour (for dusting)
- Butter or oil
- Salt & pepper
Method
- Lightly flour the liver slices.
- Sauté onions in butter until deeply golden and sweet; set aside.
- Cook apple slices in the same pan until lightly caramelized; set aside.
- Quickly pan-fry the liver (about 2–3 minutes per side). Do not overcook.
- Season after cooking to keep liver tender.
- Top with apples and onions before serving.
🥔 Traditional Side Dishes
- Mashed potatoes
- Boiled potatoes with parsley
- Red cabbage
đź‘… Flavor Profile
- Rich and savory
- Sweet from apples and onions
- Slightly crisp outside, tender inside
If you’d like, I can share tips on choosing the best liver or how to reduce bitterness for first-time liver eaters.
