Turkish cuisine · Salads & Mezze

Albanian-Style Fried Liver

Flour-coated fried cubes of lamb liver with a sumac-onion salad, served lukewarm as meze.

Ingredients · for 4 servings

• 600 g lamb liver
• 200 ml milk
• 80 g flour
• 1 tsp paprika powder
• 500 ml frying oil
• 2 red onions
• 1 tbsp sumac
• 1 bunch parsley
• 1 tsp salt
• 1 lemon

Instructions

1. Remove the membranes and veins from the lamb liver, cut into 2 cm cubes and soak in the milk for 20 min. – this takes away the strong flavor.
2. For the salad, cut the red onions into paper-thin half-rings, knead with sumac and 1/2 tsp salt for 3 min., rinse in cold water, squeeze out and mix with the chopped parsley.
3. Remove the liver cubes from the milk, pat very thoroughly dry, and only then toss vigorously with flour, paprika powder and the remaining salt in a bag.
4. Heat the frying oil in a deep pot to 180 °C – a pinch of flour must sizzle up immediately.
5. Fry the cubes in batches for 2–3 min. until the crust is golden brown and the liver stays just pink inside; drain on paper towels without stacking.
6. Arrange lukewarm on a platter, heap the sumac-onion salad alongside and serve with lemon wedges.