Albanian liver
Despite the name, this is actually a Turkish recipe, usually served as part of a mixed meze.
Ingredients
Serves 4 as a first course
500g (1 lb 2 oz) lambs liver, trimmed
2 heaped tablespoons flour
1 tablespoon paprika plus extra to garnish
90 ml (3 fl oz) extra virgin olive oil
1 large onion thinly sliced,
150 ml (5 fl oz) thick Greek yoghurt
a small handful of mint leaves, roughly torn up
salt and pepper
Method
- Cut the liver into long strips, about 2 cm (3/4 “) wide. Mix the flour with the paprika, salt and pepper. Coat the strips of liver in the seasoned flour. Heat 4 tablespons of the olive oil in awide frying pan over a brisk heat. Fry the strips of liver, in two batches if necessary, for about 2-3 minutes, until browned but still pink in the centre. Drain briefly on kitchen paper. Fry the sliced onion in the same oil, addingmore if needed, gently at first, then raising the heat once they are tender, to brown them. Drain on kitchen paper.
- Place the warm liver in a shallow dish, top with a generous dollop of yoghurt, then scatter of the fried onion and the mint leaves. Drizzle a tablespoon or so of fresh olive oil over the top, dust with a little paprika and serve.
