Lamb‘s Liver Albanian Style

Arnavut Cğeri

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Preparation info
    • Difficulty

      Easy

Appears in
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.

Ingredients

  • plain flour 2 tbsp
  • salt ½ tsp
  • isot biber 2<

Method

  • 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 th