Title: Arnavut Cigeri (Lamb's Liver with Red Peppers)
Categories: Turkish, Offal, Lamb , Alcohol
Yield: 4 servings
2 sm Onion; peeled, sliced
- 1/8" thick and separated
- into rings
1 tb Salt
1/4 ts Salt
1/4 c Parsley; finely chopped and
- preferably flat leaf
1/4 ts Hot red pepper; crushed
1 lb Lamb's liver; trimmed and
- cut into 1/2 inch cubes -OR-
1 lb Calf's liver, trimmed, cubed
1/4 c Raki or Ouzo or Pernod
1/4 c Flour
3/4 c Olive oil
Black pepper; freshly ground
2 Red Peppers, long; Italian
-type, cut in half, deribbed
-seeded, and cut lengthwise
-into 1/8" wide strips
Place the onion rings in a sieve or colander, sprinkle with 1
tablespoon of the salt, and turn them about with a spoon to coat
them evenly. Let them rest at room temperature for 30 minutes,
then rinse under warm running water and squeeze them gently but
completely dry. In a large bowl, toss the onions, parsley and red
pepper together until well mixed. Set aside.
Drop the liver into a bowl, pour in the raki and stir together for
a few seconds. Then pour off the raki. Toss the liver and flour
together in another bowl, place the liver in a sieve and shake
through all the excess flour.
In a heavy 10 to 12 inch skillet, heat the oil over high heat
until a light haze forms above it. Add the liver and stir it about
in the hot oil for 1 or 2 minutes, or until the cubes are lightly
browned. Stir in the remaining 1/4 teaspoon of salt and a few
grindings of pepper. With a slotted spoon, transfer the liver to
paper towels to drain.
Mound the liver in the center of a heated platter, arrange the
onion-ring mixture and red pepper strips around it and serve at
once.
