Arnavut Cigeri (Lamb’s Liver with Red Peppers

Title: Arnavut Cigeri (Lamb’s Liver with Red Peppers
Categories: Middle east, Turkish, Side dish, Offal, Publication
Yield: 4 Servings

2 sm Onion; peeled, sliced 1/8
;inch 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
;and cubed
1/4 c Raki; or ouzo or pernod or
;any other anise flavored
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 inch 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.

From Gemini’s MASSIVE MealMaster collection at