SC - A Turkish recipe...

[Sara K. Tallarovic]

I have a recipe from a modern cookbook for a Turkish dish called "whiskeyed 
chicken livers" or "drunken chicken livers".  It is an absolutely delicious 
dish and I have been wondering if it, or any variation of it, may be 
documentable in period anywhere in Europe or Asia.  Here is the recipe 
(roughly):

Take about a pound of chicken livers, drain them, then marinate them at 
least 12 hours in either whiskey OR ouzo (I would imagine you could also 
use the Turkish equivalent of ouzo, but the name escapes 
me...Arkat?).  After they have marinated, toss them in a mixture of flour, 
seasoned to taste with salt and pepper.  Then fry in hot olive oil until 
crispy and cooked through.  You serve them on a bed of sauteed onions.  You 
can also substitute sliced calf liver for the chicken livers.

I cooked up a batch of these at Estrella one year in a cast iron skillet 
over an open fire.  It was a heavenly diversion from the cold feta, olives, 
and pita bread we had subsisted on most of the weekend.  I would love to 
serve them at a period middle eastern or central asian feast sometime, but 
I'd like to be able to document them.  Any one out there heard of this 
dish, and could you point me to a source?

Many thanks!
- -Shu'la