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Arnavut Cigeri (lamb's Liver With Red Peppers

Title: ARNAVUT CIGERI (LAMB'S LIVER WITH RED PEPPERS is a home-style recipe. Serves 4. Categories: Middle east, Turkish, Side dish, Offal, Publication 2 sm Onion; peeled, sliced 1/8 ;inch thick and separated ;into rings 1 tb Salt 1/4 ts Salt 1/4 c Parsley; finely chopped and ;preferably flat leaf...

Illustrative photo

Ingredients

• 1 tbsp
• 1/4 tsp
• 1/4 cup

Method (preview)

1. 1

   1 lb Lamb's liver; trimmed and;cut into 1/2 inch cubes, or;1 lb. calf's liver, trimmed

2. 2

   Black pepper; freshly ground 2 Red Peppers, long; Italian

3. 3

   ;type, cut in half, deribbed

4. 4

   ;seeded, and cut lengthwise

5. 5

   ;into 1/8 inch wide strips

6. 6

   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.

7. 7

   Let them rest at room temperature for 30 minutes, then rinse under warm running water and squeeze them gently but completely dry.

8. 8

   In a large bowl, toss the onions, parsley and red pepper together until well mixed.

9. 9

   Set aside.

10. 10

    Drop the liver into a bowl, pour in the raki and stir together for a few seconds.

11. 11

    Then pour off the raki.

12. 12

    Toss the liver and flour together in another bowl, place the liver in a sieve and shake through all the excess flour.

13. 13

    In a heavy 10 to 12 inch skillet, heat the oil over high heat until a light haze forms above it.

14. 14

    Add the liver and stir it about in the hot oil for 1 or 2 minutes, or until the cubes are lightly browned.

15. 15

    Stir in the remaining 1/4 teaspoon of salt and a few grindings of pepper.

16. 16

    With a slotted spoon, transfer the liver to paper towels to drain.

17. 17

    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.