* Exported from MasterCook *
Turkish Liver Meze - "Albanian Liver"
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : LowerCarbs Meat
Amount Measure Ingredient -- Preparation Method
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1 medium onion -- sliced paper-thin
3/4 cup finely chopped fresh flat-leaf parsley
leaves
1 1/2 pounds liver -- veal or lamb, trimmed of arteries and cut into 1/2-inch cubes
2 teaspoons salt
2 tablespoons hot Hungarian paprika
3/4 cup all-purpose flour
1 1/4 cups extra-virgin olive oil
In a medium-size bowl, toss the onion and parsley together and set aside.
In another bowl, toss the liver with the salt and 1 tablespoon of the
paprika. Place the flour in another large bowl and toss the seasoned liver
in the flour. Transfer to a strainer and vigorously shake off excess
flour.
In a large skillet, heat the olive oil over medium-high heat until it is
smoking, then cook the liver in 3 batches until golden, 2 to 3 minutes.
Remove the pieces of meat with a skimmer or slotted spoon to drain on
paper towels, then remove 1/2 cup of the oil to a small bowl. Season that
oil with the remaining 1 tablespoon paprika and pour over the liver.
Arrange on a serving platter and garnish the top of the liver with the
sliced onion tossed with parsley. You may not need to use all of the
onion; it should cover the liver but not smother it.
Makes 8 servings as a starter
AuthorNote: The name of this meze, 'Arnaught cigeri', literally translates
to "Albanian Liver". We don't know why this dish is called Albanian, but
it is a style that can be found widely dispersed, from Vienna to central
Anatolia. This recipe is identical to a dish I had in Istanbul, but some
Turkish cooks bake the livers, while others use a heck of a lot more olive
oil than I do. Serve with
tooth picks.
ChupaNote: finely chop 1 small fresh jalapeno pepper and add to the cold
oil in the skillet, so it permeates the oil as it heats. Replace the flour
with cornstarch, for a very crispy liver. Replace the hot paprika with
sweet if desired. I used half sweet paprika and half Aleppo red pepper.
Cuisine:
"Turkish"
Source:
"Little Foods of the Mediterranean by Clifford A. Wright, 200"
S(Formatted by Chupa Babi):
"Aug 2012"
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Per Serving (excluding unknown items): 353 Calories; 34g Fat (85.3%
calories from fat); 2g Protein; 11g Carbohydrate; 1g Dietary Fiber; 0mg
Cholesterol; 537mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2
Vegetable; 7 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0
