Lamb’s Liver, iPhoto by JMorton
Arnavut Ciğeri is a spicy Turkish cubed lamb’s liver recipe, which is pretty similar to the Albanian Spiced Liver. It is usually served in a bed of onion salad.
Peter had this arnavut cigeri as a starter when we dined at Likya restaurant in Golders Green. I had a bit of a taste and found it really delicious. In fact it tasted wonderful, almost like adobo.
Below is the recipe:
ARNAVUT CIGERI (lamb’s liver) Recipe
450g lamb’s liver, cut into cubes
2 tablespoons plain flour (all purpose flour)
1 teaspoon flaked chilli peppers
1 teaspoon ground cumin
1 teaspoon dried thyme
freshly ground black pepper
4-6 garlic cloves, finely chopped
1 tsp ground sumac
1 red onion, thinly sliced
sunflower or vegetable oil for frying
Method of preparation:
Spice the flour by mixing in the flaked chilli pepper, cumin and thyme.
Season with salt and freshly ground black pepper.
To this dry mixture, roll in the liver cubes to cover with the spiced flour. Make sure they are evenly coated.
Heat the oil 3 – 4 tablespoons of oil in a frying pan or a wok.
Saute the garlic until golden, not burnt.
The oil should really be hot as liver should be quickly cooked, otherwise it will turn rubbery. Anyway, stir-fry the liver until evenly cooked.
Serve immediately with fried onion and salad and with some lovely Turkish bread, widely available in International supermarket. 😉