Arnavut cigeri (lamb's liver with red peppers, (see dirs)

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

Name; Lamb's Liver with Red Peppers, Albanian Style 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 ¼ 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.

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Source: Time Life Series: Middle Eastern Cooking "circa '69" MMed by: earl.cravens@...

Submitted By EARL CRAVENS On 01-06-95 (2059)

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