Arnavut Cigeri (lambs Liver With Red Peppers, (see Dirs) Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
2 small: Onion, peeled, sliced 1/8
, and cubed
, inch thick and separated
1/4 cup: Raki, or ouzo or pernod or
, into rings
, any other anise flavored
1 tbsp: Salt,
, aperitif
1/4 tsp: Salt,
1/4 cup: Flour,
1/4 cup: Parsley, finely chopped and
3/4 cup: Olive oil,
, preferably flat leaf
Black pepper, freshly ground
1/4 tsp: Hot red pepper, crushed
2: Red Peppers, long, Italian
1 lbs: Lambs liver, trimmed and
, type, cut in half, deribbed
, cut into 1/2 inch cubes, or
, seeded, and cut lengthwise
, 1 lb. calfs liver, trimmed
, into 1/8 inch wide strips
Directions:
Name; Lambs 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 1/4 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.
14 of 117
Source: Time Life Series: Middle Eastern Cooking "circa 69"
MMed by: earl.cravens@salata.com
Submitted By EARL CRAVENS On 01-06-95 (2059)
Source from luhu.jp
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 1/4 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.
14 of 117
Source: Time Life Series: Middle Eastern Cooking "circa 69"
MMed by: earl.cravens@salata.com
Submitted By EARL CRAVENS On 01-06-95 (2059)
Source from luhu.jp