Lamb‘s Liver Albanian Style

Arnavut Cğeri


Preparation info

  • Difficulty


Appears in

Yashim Cooks Istanbul

Yashim Cooks Istanbul

By Jason Goodwin

Published 2016

  • About

In Venice very thin slices of liver are stirred for a few moments into a pan of onions which have melted slowly in olive oil. From Albania, across the Adriatic, comes this snappier Ottoman version.


  • plain flour 2 tbsp
  • salt ½ tsp
  • isot biber 2 tbsp
  • lamb’s liver 450 g/1 lb, sliced a pencil’s width
  • red onion 1 large
  • olive oil
  • garlic cloves 2, chopped
  • cumin seeds 1 tsp
  • sumac 1 tsp
  • lemon wedges


  • Mix the flour with salt and the isot biber, or paprika if you can’t get the Turkish flaked chilli, and toss it with the sliced lamb’s liver, coating the meat. A paper bag is useful for this.
  • Slice the whole onion finely, and spread it on a serving plate.
  • Heat up some olive oil in a heavy pan. Gently fry the garlic with a teaspoonful of cumin seeds until the scent is irresistible. Then fry the liver quickly for a few minutes. Throw in the sumac and shake the pan.
  • Scatter the liver onto the onion rings, and serve hot, or cold, with lemon wedges for squeezing.