MEMORIES OF MACEDONIA ~ DZIGER / CRN DROB NA SKARA (Barbeque Liver with Carmalized Onions and Dip)

liver

🥗Healthier: chicken liver

💰Cheaper: ground beef

Chicken liver is lower in fat, while ground beef is often more affordable.

red wine

🥗Healthier: grape juice

💰Cheaper: white vinegar

Grape juice adds sweetness without alcohol, while vinegar is a cost-effective acidity source.

Slice 1.5 large onions into rings.

Cut 2 dried chili peppers into pieces.

Soak veal liver in milk for about an hour to tenderize.

Prepare a dip with parsley, grated garlic, olive oil, and red wine vinegar.

In a pan, heat butter and olive oil, then add onions and caramelize them.

Add seasoning and the reserved peppers to the onions, then add hot water to submerge.

Simmer the onion and pepper mixture until the liquid reduces by half.

Drain the milk from the liver and dry it with paper towels.

Season the liver with paprika and black pepper, avoiding salt.

Grill the liver on medium-low heat, flipping once, until cooked through.

Season the liver with sea salt after cooking.

Serve the grilled liver with the onion and pepper mixture and the dipping sauce.

Cooking Techniques

Equipment Needed

Spice Level: