Milas Liver Saute is a traditional sautéed dish from the Milas district of Muğla, prepared by frying fresh beef liver in olive oil. This dish holds an important place in Milas’s culinary culture and traditions. It is registered as Geographical Indication No. 1594 by the Milas Chamber of Commerce and Industry. The registration, under Law No. 6769, provides legal protection starting from August 12, 2022, and was officially completed on May 28, 2024.

Ingredients and Production Method

The dish uses fresh beef liver obtained daily from calves raised in Milas on hay from wheat, barley, rye, triticale, and supplemented with alfalfa, corn, sorghum, or corn silage. No prepared feeds, such as sugar beet pulp, are used. Olive oil is sourced from Memecik olives with a maximum acidity of 1, produced in Milas.

The liver is cleaned of membranes and veins and cut into pieces of 2–3 cm², with 0.5 cm thickness and 3–4 cm length. It is fried in a griddle at 120–130 °C with olive oil, constantly stirred with a wooden spoon, for no more than 5 minutes. Salt is added after cooking, as adding it at the beginning may harden the liver. The liver is served hot and is not reheated.

Serving

Milas Liver Saute is traditionally served on porcelain plates with finely chopped onions, coarsely chopped parsley, sliced tomatoes, and 2–3 long green peppers. It is accompanied by bread baked in wood-fired ovens in Milas. Optional seasonings include cumin, hot and sweet red pepper flakes, and black pepper.

Geographical Boundaries and Inspection

The production process takes place entirely within the Milas district. Inspections are conducted once a year under the coordination of the Milas Chamber of Commerce and Industry, by a four-member commission including representatives from the Milas District Directorate of Agriculture and Forestry, Muğla Sıtkı Koçman University Milas Vocational School Culinary Program, and the Milas Food Producers and Sellers Association. Additional inspections are carried out if needed or upon complaint.