Albanian Liver Recipe

Ingredients:

For the Liver Pan:
	Liver (Lamb)	600	Grams
	Cayenne Pepper	5	Qty

For the Frying:
	Flour (To Find)	1	Half Cup
	Salt	1	Tsp
	Carbonate	1	Tsp
	Powdered Red Pepper	1.5	Tsp
	Liquid Oil	1	Cup
	Potatoes (Cube Chopped)	2	Qty
	Liquid Oil (For Frying Potatoes)	2	Cup

For the Sumac Onion:
	Red Onion (Chopped Pisces)	1	Qty
	Salt	1	Tsp
	Sumac	1	Tsp (large)
	Parsley	1/2	Bunch

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Instructions:

1. Roughly wash a whole lamb liver that you bought from your butcher, then put it in a bowl, put it in ice cubes and leave it in the fridge for 10 minutes. Thus, the membrane will peel off more easily.
2. Gently separate the membrane from the liver with the tip of the knife and peel it clean. Chop into approximately 2cmx2cm cubes. Take it in a deep bowl. Add 1 tea glass of milk and finely chopped fresh thyme, chili pepper, black pepper, salt and let it rest in the refrigerator for 1 hour.
   

   
3. Take your rested lungs out of the milk with the help of a colander, strain. Put the flour, baking soda and spices in a freezer bag and mix well.
4. Add your drained livers to the spiced flour mixture, close the bag and shake it well so that the flour covers the whole liver homogeneously.
5. Heat the frying oil in a deep pan.
6. Peel the potatoes and cut them into cubes the size of liver pieces. Rinse and remove excess water with a paper towel.
7. Fry the potatoes in the hot oil until they turn pink and sprinkle with salt close to cooking.
   

   
8. Remove the fried potatoes from the oil and drain on a paper towel.
   
9. Heat the oil well. Then turn down the heated oil thoroughly. Take the floured livers in a colander and shake off the excess flour.
10. Fry the livers for 1-2 minutes in two or three batches so that they are not too tight and remove from the pan.
11. Open the bottom of the oil and heat it up again. Take the pre-frying livers in the pan, mix them and immediately turn off the fire and cover the lungs so that the steam does not come out. Let it rest in its own steam for at least 5 minutes.
12. On the other side, chop the red (or white) onions into rings.
13. Rub the onions lightly with salt, wash and drain. Finely chop 1/2 bunch of parsley for the piyaz. Add cayenne pepper and lots of sumac and mix.
14. Heat the frying oil well again, put the dry hot peppers in the pan and fry them until they turn a light brown color.
15. Add the onions and fried peppers next to the liver and potatoes you have taken on the serving plate. You can serve it warm or cold if you wish. Enjoy your meal!

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Deep Frying