arnavut cigeri (lamb's liver with red peppers

Categories

Middle east

Turkish

Side dish

Offal

Publication

Yield

4 Servings

Measure	Ingredient
2 smalls	Onion; peeled, sliced 1/8
	;inch thick and separated
	;into rings
1 tablespoon	Salt
¼ teaspoon	Salt
¼ cup	Parsley; finely chopped and
	;preferably flat leaf
¼ teaspoon	Hot red pepper; crushed
1 pounds	Lamb's liver; trimmed and
	;cut into 1/2 inch cubes, or
	;1 lb. calf's liver, trimmed
	;and cubed
¼ cup	Raki; or ouzo or pernod or
	;any other anise flavored
	;aperitif
¼ cup	Flour
¾ cup	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.