Albanian Liver
Service: for 4 person
Time: 20 min.
Difficulty: Easy
Ingredients
- Lamb liver
- 2 tbsp Flour
- 1 Potato
- Sunflower oil
- Half a red onion
- 1 tsp Red pepper
- 1 tsp Sumac
- 1 bunch Parsley
- 1 tsp Cumin
Recipe by Chef Sabah Yıldırım
First, peel the potato, cut it into small pieces and fry.
Cut the onions into half moon shapes and put them in a bowl. Add sumac, cumin, red pepper and half a bunch of chop parsley.
Mix the lamb’s liver with 2 tablespoons of flour. Heat the sunflower oil in the pan and throw the livers into the oil. Cook for 2-3 minutes.
Plate up the liver, potatoes and onions. It's ready!
Tips
1. Before frying, if the liver is very bloody, it can be rinsed with cold water, but to make it softer, it will be enough to remove the blood with a napkin instead of washing it.
2. In order not to harden the liver, it is necessary not to chop it very small.
3. The liver should not stay in the oil for too long, it will be cooked in about 4-5 minutes.
4. Keeping it in a closed container after frying helps the liver maintain its softness.
