Ingredients for Arnavut Ciğeri (Albanian-Style Fried Liver)
- 500 g (about 1 lb) lamb liver
- 1 tea glass (about 100 ml / 1/3 cup + 1 tbsp) flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- For frying: 1 water glass (about 200 ml / 3/4 cup + 1 tbsp) vegetable oil
How to Make Arnavut Ciğeri (Albanian-Style Fried Liver)
Remove the membrane from the lamb liver, cut it into bite-sized cubes, rinse under water, and let it drain in a colander. Place the liver in a bowl, sprinkle with 1 teaspoon of salt and 1/2 teaspoon of black pepper, and toss with 1 tea glass (about 100 ml / 1/3 cup + 1 tbsp) of flour. Shake off the excess flour, then fry the liver in 1 water glass (about 200 ml / 3/4 cup + 1 tbsp) of hot vegetable oil. Transfer to a covered container and let it rest. Plate the Arnavut Ciğeri (Albanian-Style Fried Liver) and serve with raw sliced onions. Enjoy your meal...
Pro Tip
After frying, transfer the liver to a bowl, drizzle some of the frying oil over the top, cover tightly with plastic wrap, and let it rest for a few minutes. This way you'll get a much more tender liver. At this stage, you can also optionally add red chili powder, cumin, or oregano to taste.
Cooking Suggestion
* You may also use the liver without rinsing it, if you prefer. (We rinsed ours and it did not turn out tough.)
