Edirne is a city to visit amazing places, mosques and historical sites. Not to mention the meatballs and the Albanian liver and the marzipan. Whenever you go to Edirne these dishes must be on your list.
The reason the dish is called Albanian Liver is not that the liver is from Albania or that this dish was made by Albanians. It is just because many Albanians live in Edirne and this liver recipe was their favorite.
I occasionally prepare the Albanian Liver at home, as I try to stay away from frying. Whenever I prepare this dish it is finished in no time. Below you will find the recipe, but I want to provide a few additional tips.
First, in first, the liver must be fresh. Ask your butcher when it was delivered and make sure you buy it on that day. Prepare it on the same day too. Do not think of freezing the liver, it will not be the same. If possible ask your butcher to prepare it. The liver must be cleaned and cut to small cubes.
If you end up buying a whole liver, here is a video showing how to clean it.
Make sure to rinse and drain it and dry with paper towels. When you cover it up with flour before frying make sure to get rid of the excess flour. Just shake it off. Do not fry too many liver chunks at a time. I suggest using a tall and medium-sized frying pot. This way the heat of the oil will stay the same and you will have more control over what you are frying. I prefer to use olive oil for frying; it is up to you what type of liquid oil you use.
Why do you soak liver in milk before cooking?
This is not a must. If you are not sure of the quality of the liver, if it has waited more than a day, or if it is a beef liver it is a good idea to soak up the liver in milk for about 1-2 hours. This marinade will help the liver to become more delicious.
What goes well with liver?
You can garnish with any salad/onion/pepper you like the onion mix recipe adds more taste to this dish. Nothing else is really necessary perhaps some Fresh Cucumber Pickles or mashed potato at most.
I hope you will try and enjoy. Best when just fried, but if you have any leftover can eat cold later too.
Albanian Liver
Ingredients
Liver
- 500 grams liver
- 6 tablespoons flour
- 1 teaspoon salt to taste
- ½ teaspoon cumin
- ½ teaspoon red pepper flakes
- ½ teaspoon red pepper powder
- 150 millilitres liquid oil to fry
Onion Mix
- 1 onion thin sliced
- ½ bunch parsley chopped
- 1 teaspoon sumac
- ½ teaspoon salt
- 1 tablespoon pomegranate sauce if available
- 1 tablespoon olive oil
Garnish
- 1 tomato sliced
- 1 lemon wedged
- ½ parsley chopped
Instructions
Onion Mix
- Prepare the onion mixture first.
- Put the sliced onions and chopped parsley in a bowl.
- Add all the onion mix spices.
- If sumac is not available may replace with a pinch of red pepper flakes and a few lemon drops.
- Scrub and mix with your hands until the onion layers are all separated. Make sure the onions are not crushed though.
- Add a tablespoon of extra virgin olive oil and a tablespoon of pomegranate sauce. Mix with a spoon and set aside.
Liver
- Peel the membrane of the liver and remove the nerves from it. Then cut it into small cubes. If your butcher does it for you, then skip this part. Make sure to ask your butcher when the liver was delivered. It is important that the liver is fresh.
- Wash and drain well the liver. Then pat dry with paper towels.
- Put the liver pieces in a bowl and sprinkle salt, red pepper flakes, paprika and cumin. Toss to blend.
- Sprinkle the flour on top of the liver using a tea colander. Shake well so that every piece is coated with flour and separated from each other. Transfer the liver to a sieve and toss out the excess flour.
- Put enough liquid oil to half fill a deep pan. Heat the oil and fry the liver.
- Fry in small portions so the heat is always high and they do not stick to each other
- Liver will be ready very quickly – in about 2 minutes. Do not fry too long or else the liver will become dry and will be difficult to eat. The outer side should be crispy and the inside soft.
- Take out the liver using a perforated scoop first to a plate with paper towels, to get rid of the excess oil.
- Better, when served warm.
- Garnish with the onion mixture, some chopped parsley and a lemon wedge and tomato slices – as you like.