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Albanian-Liver
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Albanian Liver

You must give it a try. Delicious.
Course Main Course
Cuisine Mediterranean
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 servings
Calories 375kcal

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.