Arnavut Cigeri

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This recipe is for 4 serves.



  1. 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.
  2. Let them rest at room temperature for 30 minutes, then rinse under warm running water and squeeze them gently but completely dry.
  3. In a large bowl, toss the onions, parsley and red pepper together until well mixed.
  4. Set aside.
  5. Drop the liver into a bowl, pour in the raki and stir together for a few seconds.
  6. Then pour off the raki.
  7. Toss the liver and flour together in another bowl, place the liver in a sieve and shake through all the excess flour.
  8. In a heavy 10 to 12 inch skillet, heat the oil over high heat until a light haze forms above it.
  9. Add the liver and stir it about in the hot oil for 1 or 2 minutes, or until the cubes are lightly browned.
  10. Stir in the remaining ¼ teaspoon of salt and a few grindings of pepper.
  11. With a slotted spoon, transfer the liver to paper towels to drain.
  12. 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