• 4servings

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B1, B6, B9, B12, H, C, D, P
MineralsNatrium, Chromium, Silicon, Iron, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 smalls Onion; peeled, sliced

  2. ;inch thick and separated

  3. ;into rings

  4. 1 tablespoon Salt

  5. teaspoon Salt

  6. cup Parsley; finely chopped and ;preferably flat leaf

  7. teaspoon Hot red pepper; crushed

  8. 1 pounds Lamb's liver; trimmed and ;cut into 1/2 inch cubes, or ;1 lb. calf's liver, trimmed

  9. ;and cubed

  10. cup Raki; or ouzo or pernod or ;any other anise flavored

  11. ;aperitif

  12. cup Flour

  13. cup Olive oil

  14. Black pepper; freshly ground

  15. 2 Red Peppers, long; Italian

  16. ;type, cut in half, deribbed

  17. ;seeded, and cut lengthwise

  18. ;into 1/8 inch wide strips

Instructions Jump to Ingredients ↑

  1. Name; Lamb's 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.

  2. In a large bowl, toss the onions, parsley and red pepper together until well mixed. Set aside.

  3. 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 ¼ teaspoon of salt and a few grindings of pepper. With a slotted spoon, transfer the liver to paper towels to drain.

  4. 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.

  5. of 117 Source: Time Life Series: Middle Eastern Cooking "circa '69" MMed by: earl.cravens@...

  6. Submitted By EARL CRAVENS On 01-06-95 (2059)


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