Chop the livers into 2 cm cubes. Wash them and leave them in the colander for a while for the blood to drain. Than pour the milk over them and leave for 1-2 hours to make them more crispy.
Peel the onion and cut it lengthwise. Slice thinly into half moons. Wash the parsley, discard the stems, chop the leaves and add to the onion with sumac. Mix it and put it on the edge of a lidded bowl you will use for serving. Remove the livers, drain and flour.
Heat the oil in a deep frying pan. Shake the floured livers that you will take with your two palms to make sure that the excess flour is gone. Pour into the pan and fry for two minutes, stirring constantly with a colander. Remove the oil by straining it, put it in the container in which you put the parsley-onion piyaz. Sprinkle with salt and cover the lid. After frying the remaining livers in the same way, sprinkle red pepper flakes all over them.
350 grams of Liver
1 glass of Milk
1 large Onion
1 bunch of Parsley
1 teaspoon of Sumac
1 teaspoon of Paprika