Yeşim Çağlar
Hurriyet Daily NewsI don’t know if Albanians are aware of this, but we call it Albanian Liver.
As far as I know, this dish was cooked by Albanians who were living in Istanbul during the 16th century, and that’s why we call it Albanian liver. I honestly doubt whether Albanians are aware of this dish, because we name a lot of foods after countries without them being aware of it. My ex was Iranian, and once I saw a pie called Iranian pie, so I thought it would be a nice surprise for him if I bought it, only to learn that they don’t have anything like this in Iran. :)
Anyhow, whether it is an Albanian dish or a Turkish one, it is delicious, and you can prepare it in 10 minutes.
Enjoy!!
Ingredients
500 grams of veal liver, membrane peeled, nerves removed, cut in cubes (you can use lamb too)
1 potato, cut into cubes
1 red bell pepper, sliced
1 green bell pepper, sliced
1/2 table spoon salt
1 table spoon red pepper
1 table spoon thyme
2 table thyme
For Onion Salad;
2 onions, sliced thin
1/2 table spoon salt
1/2 table spoon sumac
1/2 lemon juice
1/4 parsley, finely chopped
Sprinkle the salt, red pepper and thyme over the liver, mix them well and roll them with flour. I put them into a pocket and shook them, so that the liver will be covered equally by the flour. Then sieve it a bit. Heat the oil up, fry the liver for 3-4 minutes and turn over a few times. If you cook more than that, it’ll be hard. Put them on a napkin so that some of the oil drains. Meanwhile, fry the potatoes until they turn golden and then fry the peppers for 3-4 minutes before mixing the liver, potatoes and peppers altogether.
Meanwhile, rub the onions with salt, rinse and drain. Then add some salt, sumac, lemon juice and parsley before mixing well. You can serve this onion salad with all your meat dishes.
Serve warm.
Bon appétit.
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