Fried lamb’s liver (Arnavut ciğeri)

March 23rd, 2010 § 0

This is a classical meze served hot, literally meaning Albanian style liver, coming from the huge Ottoman cuisine.

I think spring is the best time to consume lamb’s liver which is rich in iron and Vitamin A.

But never exaggerate to eat too much, as liver has high in cholesterol!

  • 1 piece lamb’s liver (1oo gr)
  • 2 T. flour
  • 4 T. extra virgin olive oil
  • salt
  • red pepper flakes
  • Buy well cleaned lamb’s liver with the membrane and nerves removed. Cut into very small pieces like the size of chickpeas.

    Put the flour and salt in a bowl and place the liver cubes in that bowl. Let them cover with flour.

    Put oil in a deep frying pan and heat it.

    Drop the floured liver cubes, stir to separate.

    Pan fry until they begin to brown.

    Drain on absorbent paper.

    Optionally sprinkle with red pepper flakes.

    Serve with parsley, fresh onion, white cabbage, walnut and baby zucchini cubes(raw) or simply with pan fried red chili pepper.

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