Albanian Liver (Albania )
– 500g veal or lamb liver
– ½ cup flour
– 1 tsp salt
– 2 tsp red pepper flakes
– 1 cup vegetable oil
– 1 onion
Peel the membrane of the liver and remove the nerves from it. Then dice it. If your butcher does it for you, then skip this part.
Put he flour in a bowl and toss the diced liver pieces in this flour, they should be coated well with flour. Sprinkle salt and mix again.
Heat the oil in a pan and fry the liver pieces for 2 minutes, not more.While frying, turn over continually. If you overcook, it will be too dry and hard to eat. Another important point to make it is that you should fry just a handful of liver pieces together. You shouldn’t try to fry all of them at once. The outer of them should be crispy and the inside should be soft. When they are fried, take them with a colander on a plate.
Slice the onion in rings and after all liver pieces are cooked, fry these onion rings in the same frying oil and put them near the liver as a kind of garnishing.
Take 2 tbsp of that frying oil in a small pan and fry the red pepper flakes. Then pour it on the liver.
Finally, you can garnish it with any kind of greens like dill, parsley, scallion, garden cress, etc.
I know it doesn’t sound so healthy, but I think we can give this reward once or twice a month.