Arnavut Cigeri (Lamb's Liver With Red Peppers Recipe Recipe

Name: Arnavut Cigeri (Lamb's Liver With Red Peppers Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 sm Onion, peeled, sliced 1/8 inch thick and separated into rings; 1 Tbsp. Salt; 1/4 tsp Salt; 1/4 c. Parsley, finely minced and preferably flat leaf; 1/4 tsp Warm red pepper, crushed; 1 lb Lamb's liver, trimmed and cut into 1/2 inch cubes, or possibly 1 pound calf's liver, trimmed and cubed; 1/4 c. Raki, or possibly ouzo or possibly pernod or possibly any other anise flavored aperitif; 1/4 c. Flour; 3/4 c. Extra virgin olive oil Black pepper, freshly grnd; 2 x Red Peppers, long, Italian type, cut in half, deribbed seeded, and cut lengthwise into 1/8 inch wide strips

Servings: persons

2 sm Onion, peeled, sliced 1/8 inch thick and separated into rings
1 Tbsp. Salt
1/4 tsp Salt
1/4 c. Parsley, finely minced and preferably flat leaf
1/4 tsp Warm red pepper, crushed
1 lb Lamb's liver, trimmed and cut into 1/2 inch cubes, or possibly 1 pound calf's liver, trimmed and cubed
1/4 c. Raki, or possibly ouzo or possibly pernod or possibly any other anise flavored aperitif
1/4 c. Flour
3/4 c. Extra virgin olive oil Black pepper, freshly grnd
2 x Red Peppers, long, Italian type, cut in half, deribbed seeded, and cut lengthwise into 1/8 inch wide strips

1
Place the onion rings in a sieve or possibly colander, sprinkle with 1 Tbsp.
2
of the salt, and turn them about with a spoon to coat them proportionately.
3
Let them rest at room temperature for 30 min, then rinse under hot running water and squeeze them gently but completely dry.
4
In a large bowl, toss the onions, parsley and red pepper together till well mixed.
5
Set aside.
6
Drop the liver into a bowl, pour in the raki and stir together for a few seconds.
7
Then pour off the raki.
8
Toss the liver and flour together in another bowl, place the liver in a sieve and shake through all the excess flour.
9
In a heavy 10 to 12 inch skillet, heat the oil over high heat till a light haze forms above it.
10
Add in the liver and stir it about in the warm oil for 1 or possibly 2 min, or possibly till the cubes are lightly browned.
11
Stir in the remaining 1/4 tsp.
12
of salt and a few grindings of pepper.
13
With a slotted spoon, transfer the liver to paper towels to drain.
14
Mound the liver in the center of a heated platter, arrange the onion-ring mix and red pepper strips around it and serve at once.

827

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 sm Onion, peeled, sliced 1/8 inch thick and separated into rings, 1 Tbsp. Salt, 1/4 tsp Salt, 1/4 c. Parsley, finely minced and preferably flat leaf, and more.

Yes, Arnavut Cigeri (Lamb's Liver With Red Peppers Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Arnavut Cigeri (Lamb's Liver With Red Peppers Recipe

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