Albanian Liver ("Arnavut Ciğeri") is a Turkish dish made of oil fried lamb or veal liver cubes seasoned with hot pepper served traditionally with onion and parsley.

The origins of Arnavut ciğeri lie in the fifteenth century and the aftermath of wars in what became the Ottoman Balkans (Rumelia) and the immigration of Albanians to the Istanbul region. People traveling from the Balkans to Ottoman Anatolia imparted their influences on the area such as Albanians who became employed as mobile sellers of raw liver. In the late 17th century, Albanians were noted by Ottoman traveler Evliya Çelebi as being butchers in İstanbul originating from Ohrid, Korçë and Hurupişte (modern Argos Orestiko) selling lamb meat cuts like liver, heart and kidneys. The dish Arnavut ciğeri became part of Turkish cuisine during the Ottoman period, when Ottomans assimilated culinary traditions from peoples they encountered and merged them with their own cuisine, cooking practices and customs.

Its great taste and tenderness begin with the liver itself. Only young, very fresh calf or lamb liver is used. Any veins need to be removed and discarded as these can be tough after cooking. Next, the liver should be carefully cubed, seasoned and floured, ready to saute in butter or oil. For garnish, red onions are sliced thinly and tossed with salt, chopped parsley, and sumac, a tangy dark-red spice common in the Mediterranean and the Middle East.
Albanian fried liver and onions are most often served as a meze or starter, but you can eat larger portions of it as a main course, too



INGREDIENTS

1 Cup of flour
1 Beef Liver
1 Red Onion
1 Lemon
Parsley
1 tspn of Salt
1 tspn Paprika
1/2 tspn Ground Black Pepper
1 tspn Sumac
1 tspn Chilli flakes
1 tspn Garlic Powder
1/2 litre of Sunflower Oil or Vegetable Oil

#turkishfood #meze #easyrecipe

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