Teleća Džigerica na Bosanski Način
Veal Liver Bosnian Style (Pan-fried with Onions & Paprika)
Yes, with a tweak: ensure no flour or starch is used for dredging or coating the liver before frying. About 9g net carbs per serving, on the higher side for Bosnian/Herzegovinian food, so watch the portion.
What it is
Succulent veal liver, pan-fried to perfection, typically with richly caramelized onions, aromatic garlic, and a touch of paprika, creating a flavorful, iron-rich dish with a distinct Bosnian character, different from simple butter-fried or grilled versions.
Key ingredients
Veal liver, onions, garlic, olive oil/butter, paprika (sweet), salt, black pepper, vinegar (optional, for deglazing).
How to make it keto
Ensure no flour or starch is used for dredging or coating the liver before frying. Request no starchy sides.
Say this to the waiter (Bosnian)
Molim vas, pazite da se džigerica ne uvalja u brašno ili škrob. Poslužite bez škrobnih priloga.
Please ensure no flour or starch is used for coating the liver. Serve without any starchy sides.
Watch out for
Flour or starch coating on the liver; sugar in seasoning blends; served with high-carb side dishes.
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
More on the Bosnian/Herzegovinian menuAll 220 Bosnian/Herzegovinian dishes ›
