Albanian Lamb Liver Recipe (Arnavut Cigeri)
This recipe is from ottoman empires but they learned
many years ago from albanians which is why this mezes name is still albanian
liver.. The Cuisine of Albania the country bordering Greece, Montenegro, Kosovo
and the Republic of Macedonia.
5 minutes to make
Serves 4
Ingredients:
-
1 Onion, skinned and thinly
sliced [or 6 spring onions sliced into thin rings]
-
1 Lb liver, lamb, gristle
removed
-
2 Tbsp flour
-
1 Tbsp paprika - divided use
-
4 Tbsp olive oil
-
2 clove Garlic, skinned and
crushed
-
2 Tbsp parsley, finely chopped,
for garnish
Directions:
Arrange the sliced onion on a serving plate. Wash the
liver, pat dry, and cut into 3/4-inch pieces.
Place the flour and half the paprika in a bowl and
mix well. Add the liver pieces and toss until well coated.
Heat the oil in a frying pan, add the liver pieces
and fry 2-3 minutes, turning over a few times. Do not overcook - the pieces of
meat should still be faintly pink and juicy inside. Remove liver with a slotted
spoon and arrange on the onion slices.
Pour off all but 3 Tbsp of the oil. Add the remaining
paprika and the garlic and fry for 1 minute, stirring constantly. Pour this
paprika-garlic mixture over the liver and set aside to cool.
Note: This is the
original style of this meal, but if you want to garnish, you can dice and fry 1
potato and 1 carrot and them add to the liver.
Fast, easy. No lamb liver so just used beef liver,
from the critter next door, received from the neighbor at slaughter time.
Actually white onion used. Hungarian paprika, and very flavor full. Timing is
as given, but a bit on the short side for frying the liver pieces, to keep that
faintly pink and juicy state.
This is allowed to cool. I expect it was derived as
an appetizer, and the basically just above room temperature serving was a good
idea, even if it was, for us, the meat of the meal - served with yogurt
purslane salads and the eggplant mashed.
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