ALBANIAN-STYLE LIVER / ARNAVUT CİĞERİ: Get Ready for a Flavour Explosion!

ground lamb

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey is lower in fat, while ground beef is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point and is healthier, while vegetable oil is more affordable.

pomegranate molasses

🥗Healthier: balsamic vinegar

💰Cheaper: honey

Balsamic vinegar offers a similar tangy flavor, while honey can add sweetness.

flatbread

🥗Healthier: whole wheat flatbread

💰Cheaper: tortillas

Whole wheat flatbread is more nutritious, while tortillas are widely available.

Lightly rinse the liver and drain it thoroughly for 10-20 minutes before removing its outer tissue.

Remove the thin membrane that covers the liver and clean it of tough tissue nodes.

Dice the liver into 1.5-2 cm cubes and set aside to drain in a strainer for 15-20 minutes.

Peel the potatoes and place them in a bowl of water to prevent browning.

Dice the potatoes into 1.5-2 cm cubes and set aside in the water.

10 minutes before cooking, drain the excess water and pat-dry the potato cubes with a paper towel if necessary.

Peel and wash the onion, then cut it into tiny half-circles and place into a bowl.

Wash, drain, and mince the parsley, then mix it with the onion slices and 2 tbsp of sumac, setting aside.

Sprinkle 1 tsp of salt over the onion salad 4-5 minutes before serving to keep its crunchiness.

In a small bowl, combine ½ cup of flour and 1 tsp of baking soda, and set aside.

In another small bowl, combine 1 tbsp of red pepper flakes and ½ tbsp of salt, and set aside.

Pour 3-4 cups of grape seed oil into a wok (or deep-frying pan) and heat on medium-high heat to about 200°C.

Test the heat with a piece of potato; once surrounded by bubbles, the heat is okay for frying.

Add the potatoes and cook until golden, then drain excess oil and salt them before transferring to a serving plate.

Coat the liver pieces with the flour-baking soda mixture, dusting off the excess flour.

Add the liver pieces into the hot oil, gently separating those that stick together for even cooking.

Cook the liver for 1-2 minutes, then remove and strain excess oil.

Generously sprinkle the liver with the red pepper flakes and salt mix, lightly tossing to combine and serve immediately.

Cooking Techniques

Equipment Needed

Spice Level: