Meze Atlas, Hot plates, ara sıcak

Arnavut Ciğeri

Name: Arnavut Ciğeri
Prep time: 35 min
Yield: 4 servings
Cuisine: Turkish
Ingredients: 500 g lamb's liver; 60 g plain flour; 1 tsp ground cumin; 1 tsp pul biber (Aleppo-style chilli flakes); 200 ml sunflower oil; 1 tsp salt; 2 red onions, thinly sliced; 1 tbsp sumac; ½ bunch parsley, chopped

/ar·na·VOOT jee·e·REE/

Cubes of spiced fried lamb's liver with sumac onions

4serves

35 minactive time

Goes with

Rakı

Rich liver and cumin are cut by rakı, and the sumac onions bridge the two.

Also good with red wine.

Our chef's recipe, coming soon. This is the classic version, as it is made on most meyhane tables.

Ingredients

500 glamb's liver
60 gplain flour
1 tspground cumin
1 tsppul biber (Aleppo-style chilli flakes)
200 mlsunflower oil
1 tspsalt
2red onions, thinly sliced
1 tbspsumac
½ bunchparsley, chopped

Method

Peel off the thin membrane and cut the liver into 1 cm cubes, removing any tubes. Rinse in cold water and drain well.
Mix the onions with the sumac, parsley and ½ tsp salt.
Mix the flour, cumin and pul biber. Toss the liver in it, then shake in a sieve to remove the excess.
Heat the oil to 180°C in a wide pan and fry the liver in batches for 1½ to 2 minutes, until crisp outside and just pink inside.
Drain, sprinkle with the remaining salt and serve hot with the sumac onions.