Arnavut Cigeri
Serve with potatoes.
Recipe information
Yield
serves 6
Ingredients
1 onion, cut in half and thinly sliced
Salt
1 1/2 pounds calf ’s or lamb’s liver
1 1/2 tablespoons paprika
Flour
Olive oil
2–3 tablespoons finely chopped parsley to garnish
Preparation
Step 1
Sprinkle the onion with salt and leave for an hour to soften and lose its strong taste. Drain the juices released.
Step 2
Cut the liver into strips 1 inch thick and remove any tough sinews or skin. Sprinkle with 1 tablespoon paprika and toss well, then roll in flour, shaking to separate all the pieces of liver.
Step 3
Heat a little oil in a frying pan and fry the liver briefly over medium-high heat, stirring and turning the pieces, until browned all over but still pink and juicy inside. Remove from the pan and drain on paper towels. Sprinkle with a little salt.
Step 4
Mix the remaining 1/2 tablespoon paprika with a little of the frying oil and dribble over the liver. Serve garnished with parsley and the softened onions.
