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Arnavut ciğeri (Albanian-style liver): photo of the dish
Illustrative photo: Antidiskriminator — CC BY-SA 3.0, Wikimedia Commons
Meat

Arnavut ciğeri (Albanian-style liver)

Turkish dish of calf or lamb liver sautéed with onion and parsley, cooked in a pan until tender and golden. It is often served with caramelized onions and lemon.

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Ingredients

Ingredients

Spices & seasoning

On the side

Nutrition facts

279 kcal per serving

Protein
20.6 g
Carbohydrates
12.5 g
of which sugars
2.7 g
Fat
14.8 g
of which saturated fat
3.3 g
Fiber
1.4 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Cut the liver into thin slices, remove the membranes and any gall, then rinse and dry them.
  2. Finely slice the onions and brown them in half the oil for 8 minutes.
  3. Lightly flour the liver, then sear it in a very hot pan with the remaining oil, 1 minute on each side.
  4. Season with salt, pepper and paprika, then add the caramelized onions.
  5. Cook for 2 more minutes, stirring, the liver should stay pink inside.
  6. Sprinkle with chopped parsley and serve right away with lemon wedges and bread.

Variations and tips

Milder version. Soak the liver for 30 minutes in milk before cooking to soften its flavor.

More ideas

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Original Ecomely recipe.