Warm Starter
Albanian-Style Fried Liver
Small cubes of liver with sumac red onions: a meyhane favourite.
- Prep
- 15 min
- Cook
- 10 min
- Servings
- 4
Ingredients
How many servings?
- 500 g beef liver
- 3 tbsp wheat flour
- 1 tsp ground cumin
- 1 tsp red pepper flakes
- 1 tsp salt
- 5 tbsp sunflower oil
- 1 red onion
- 1 tsp sumac
- ½ bunches parsley
Method
- Peel the membrane off the liver, cut it into small cubes and pat dry.
- Mix the flour with the cumin, pepper flakes and salt; coat the liver and sift off the excess.
- Thinly slice the red onion and rub it with the sumac and chopped parsley.
- Heat the oil in a pan over medium-high heat. Fry the liver in batches without overcrowding the pan, turning occasionally, for about 4–6 minutes until fully cooked.
- Serve the liver hot with the sumac onions.