Albanian Liver (Arnavut Ciğeri)

• Potato350g potato
• Parsley15g fresh parsley
• Cumin1/2 tsp cumin
• Oregano1/4 tsp oregano
• Salt1 tsp salt
• Onion200g onion
• Flour30g all-purpose flour
• Paprika1 tsp paprika
• Chili1/2 tsp chili flakes
• Oil90ml vegetable oil
• Beef liver500g beef liver
• Pepper1/2 tsp black pepper

How to Make It

• 1

  Start by peeling and dicing 350 g potatoes (about 2 medium) into 1.5cm cubes. Rinse them under cold water to remove excess starch, then pat them thoroughly dry with paper towels – this is key for crispiness. In a large frying pan, heat 3 tablespoons of vegetable oil over medium-high heat. Add the dried potato cubes and fry for 10-12 minutes, turning occasionally, until golden brown and tender inside. Remove with a slotted spoon and drain on paper towels, seasoning with a pinch of salt.

• 2

  Next, prepare 500g of beef or lamb liver (calf liver is preferred for tenderness). Remove any membranes or veins, then cut the liver into small 1cm cubes. This uniform size ensures even cooking and a tender bite. Pat the liver cubes very dry with paper towels.

• 3

  In a shallow dish, combine 3 tablespoons of all-purpose flour with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Dredge the liver cubes in the seasoned flour, tossing gently to coat them evenly. Shake off any excess flour, as too much will make the liver gummy.

• 4

  Using the same frying pan, add another 3 tablespoons of fresh vegetable oil and heat it over medium-high heat. Once hot, fry the floured liver in two batches, each in a single layer so the pan is not overcrowded. Fry each batch for 3 minutes in total, turning the cubes so they brown on all sides, until browned on the outside and still slightly pink and tender in the center. Lift each batch out as it is done. Overcooking will make the liver tough.

• 5

  Once all the liver is cooked, immediately sprinkle it with 1 teaspoon of sweet paprika, 1/2 teaspoon of ground cumin, 1/4 teaspoon of dried oregano and 1/2 teaspoon of chili flakes. Toss gently to coat, allowing the residual heat to warm the spices.

• 6

  Peel and finely slice 200 g red onion (1 medium) into very thin half-moons. Finely chop a generous handful of fresh flat-leaf parsley (about 1/4 cup). In a small bowl, combine the sliced red onion and chopped parsley, seasoning lightly with a pinch of salt.

• 7

  To serve, arrange the crispy fried potatoes on a serving platter. Pile the spiced, pan-fried liver cubes alongside or on top. Garnish generously with the fresh red onion and parsley mixture. Serve immediately as a delightful meze or a satisfying main course, often accompanied by a refreshing Ayran or Raki.