Albanian Liver Recipe
Albanian liver is an odorless and perfectly cooked liver recipe from the Balkans that even those who do not consume offal will love. It suits a cold starter plate, as well as a hot starter plate as it comes out of the pan. It even makes a hearty and nutritious main course with french fries. Bon Appetit!
Ingredients:
For: 4 People
Prep: 20 Min
Cook: 10 Min
| Ingredients for Liver Pan: | |||
| Liver (Lamb) | 600 Grams | ||
| Cayenne Pepper | 5 Qty | ||
| Ingredients for 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 | ||
| Ingredients for Sumac Onion: | |||
| Red Onion (Chopped Pisces) | 1 Qty | ||
| Salt | 1 Tsp | ||
| Sumac | 1 Tsp (large) | ||
| Parsley | 1/2 Bunch | ||
Steps:
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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.
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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.
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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.
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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.
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Heat the frying oil in a deep pan.
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Peel the potatoes and cut them into cubes the size of liver pieces. Rinse and remove excess water with a paper towel.
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Fry the potatoes in the hot oil until they turn pink and sprinkle with salt close to cooking.
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Remove the fried potatoes from the oil and drain on a paper towel.
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Heat the oil well. Then turn down the heated oil thoroughly. Take the floured livers in a colander and shake off the excess flour.
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Fry the livers for 1-2 minutes in two or three batches so that they are not too tight and remove from the pan.
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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.
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On the other side, chop the red (or white) onions into rings.
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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.
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Heat the frying oil well again, put the dry hot peppers in the pan and fry them until they turn a light brown color.
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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!
90 Min
