Albanian Liver

Name: Albanian Liver
Yield: serves 4-6
Ingredients: 2 tablespoons finely chopped parsley; 4-5 tablespoons pure olive oil (not virgin or extra-virgin); 4-5 tablespoons flour seasoned with freshly ground black pepper; 1 lb liver (properly lambs’, but calves’ is even better); 2 tablespoons paprika; 1 cooking onion – peeled and sliced in paper-thin rings; 1 teaspoon salt

Preparation info

serves
4-6

Difficulty
Easy

Appears in

The Independent Cook

By Jeremy Round

Published 1988

About

Otherwise known as Arnavut ciğri. A popular and easy starter to ring the changes on a meze table. Serve hot, warm or tepid on a central plate for people to help themselves, or with cocktail sticks for a buffet or snacks with drinks.

Ingredients

1 lb liver (properly lambs’, but calves’ is even better)
1 teaspoon salt
2

Starter
March
Spicy

Method

Cut the well trimmed liver into ¾in cubes. Immediately before you are ready to cook, sprinkle all over with the salt and paprika, then toss with the flour in a plastic bag so that each cube of liver is completely coated, dry and separate. If you wait at this stage, the juices seeping out of the offal w