Arnavut Ciğeri with a Twist

Ingredients

• 500g (1.1 lb) lamb liver 500g (1.1 lb) lamb liver
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/2 cup all-purpose flour 1/2 cup all-purpose flour
• Vegetable oil, for frying Vegetable oil, for frying
• For the lemon and herb dressing: For the lemon and herb dressing:
• Juice of 1 lemon Juice of 1 lemon
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 tablespoons chopped fresh parsley 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh mint 1 tablespoon chopped fresh mint
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat: 18g (Saturated Fat: 4g)
• Carbohydrates: 12g (Sugars: 0g)
• Protein: 28g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the lamb liver under cold water and pat dry with paper towels.
2. 2.
   In a bowl, combine the olive oil, ground cumin, paprika, salt, and black pepper. Mix well.
3. 3.
   Place the liver in the marinade and let it sit for 30 minutes to absorb the flavors.
4. 4.
   In a separate bowl, combine the flour with a pinch of salt and pepper.
5. 5.
   Heat vegetable oil in a deep frying pan or skillet over medium-high heat.
6. 6.
   Dredge the marinated liver in the flour mixture, shaking off any excess.
7. 7.
   Fry the liver in batches for about 2-3 minutes on each side, until golden brown and crispy.
8. 8.
   Remove the liver from the pan and place it on a paper towel-lined plate to drain excess oil.
9. 9.
   In a small bowl, whisk together the lemon juice, olive oil, chopped parsley, chopped mint, salt, and pepper to make the dressing.
10. 10.
    Serve the fried liver hot, drizzled with the lemon and herb dressing.

Treat your ingredients with care...

• Liver — Make sure to rinse the liver thoroughly under cold water to remove any impurities before marinating it.

Tips & Tricks

• For a spicier version, add a pinch of chili powder to the marinade.
• Serve the Arnavut ciğeri with a side of fresh salad or pickled vegetables for a refreshing contrast.
• If you prefer a milder flavor, soak the liver in milk for 30 minutes before marinating it.

Serving advice

Serve the Arnavut ciğeri hot as an appetizer or a main course. Garnish with fresh herbs and lemon wedges for an extra burst of flavor.

Presentation advice

Arrange the crispy fried liver on a platter, drizzle the lemon and herb dressing over it, and garnish with fresh parsley and mint leaves. Serve with a side of fresh vegetables and warm bread.