Albanian Liver Recipe
By Eat Low Sodium
Liver is considered a delicacy food in Albania. Albanians brought this part of their culinary culture to Turks during Ottoman Empire times. As a result, in todays Turkish kitchen there is an appetizer named Arnavut Cigeri, which literally means Albanian liver. The appetizer recipe is easy to follow, but has few tricks that should be paid attention to, which we mention below.
Yield: 6 servings
- 1 lb liver (lamb or beef), membrane removed
- 4 tablespoons of olive oil, extra virgin
- 1 onion, thinly sliced, julienne
- 2 tablespoons of flour
- 1 tablespoon of sumac
- 1 teaspoon of black pepper
- 1 teaspoon of cayenne pepper
- 1/2 cup of parsley , finely chopped for garnish
- Peel the membrane of the liver and remove the nerves from it. Cut them into in 3/4 inches. Cut the onions julienne and set aside.
- Place the liver in a bowl, add cayenne pepper and black pepper, and mix them well. Add the flour and toss them until well coated.
- Heat the oil in a pan, add the liver pieces (shake off the excess flour before adding into the oil) and cook 2-3 minutes, stir them often. If you overcook, it will be too dry and hard to eat.
- Here is an important point you should keep in mind while cooking this meal: You should cook just a handful of liver pieces together. You should not try to cook all of them at the same time. The outer of them should be crispy and the inside should be soft.
- When the liver pieces are cooked, move them in a plate. Mix the sliced onions with sumac and parsley; serve them as a side to the livers.