Albanian Liver Recipe

Albanian Liver

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!

In a Nutshell:

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:

  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!
Deep Frying

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Benefits of Ingredients in Albanian Liver

Keep in mind: You can click on each ingredient to find other recipes that use that ingredient.

  • Liver: Liver is a highly nutritious offal, rich in iron, B12, vitamin A, and protein. It helps reduce the risk of anemia, contributes to energy production, and supports eye health. It holds an important place in a balanced diet. It is often flavored and served with ingredients like onion, sumac, red pepper flakes, and parsley.
  • Cayenne Pepper: Dried chili pepper, thanks to its main component capsaicin, boosts metabolism and supports thermogenesis. It also possesses anti-inflammatory properties and can exhibit pain-relieving effects. It may aid digestion and contains antioxidants. It pairs wonderfully with red meat, chicken, lentil dishes, vegetable stews, and spicy sauces. Its flavor is especially enhanced with cumin, garlic, and tomatoes.
  • Potatoes: Potatoes are a rich source of complex carbohydrates providing energy, Vitamin C, and potassium. Their fiber content contributes to digestive health and provides a feeling of satiety. Potassium, vital for regulating blood pressure, makes them important for overall body functions. They pair well with meat, chicken, fish, eggs, cheese, and many vegetables, suitable for various cooking methods like baking, boiling, frying, and mashing.
  • Red Onion: Red onion, rich in potent antioxidants like quercetin and anthocyanins, supports cardiovascular health and reduces inflammation. Its chromium and sulfur compounds may aid blood sugar balance, while prebiotic fiber nourishes gut flora. It adds a refreshing, pungent note to salads, sandwiches, grilled meats, and dishes like tacos.

  • Flour: Flour is a fundamental foodstuff obtained by grinding grains. It provides our body with a long-lasting energy source, especially through complex carbohydrates. Varieties like whole wheat flour, thanks to their high fiber content, support digestive health, provide a feeling of fullness, and help stabilize blood sugar levels. It also contains essential B vitamins (especially B1, B3, B9) and important minerals such as iron and magnesium, which are crucial for nervous system functions, energy production, and blood formation. It is versatile in the kitchen; forming the base for baked goods like bread and pastries when combined with milk, eggs, and yeast, while also being used to thicken sauces or create harmonious flavors with vegetables.

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