Arnavut cigeri (lamb's liver with red peppers)

Main Ingredient: Lamb and Mutton
Cuisine: Various Eastern European Turkish Various Middle Eastern
Special food: Arabic
Yield:

Arnavut cigeri (lamb's liver with red peppers) ingredients

2 small Onion, peeled, sliced 1/8
Inch thick and separated
Into rings
1 T Salt
1⁄4 t Salt
1⁄4 c parsley, finely chopped
Preferably flat leaf
1⁄4 t Hot red pepper, crushed
1 lb Lamb's liver, trimmed and
Cut into ½ inch cubes, or
1 lb. calf's liver, trimmed
And cubed
1⁄4 c Raki, or ouzo or pernod or
Any other anise flavored
Aperitif
1⁄4 c flour
3⁄4 c olive oil
Black pepper, freshly ground
2 Red Peppers, long, Italian
Type, cut in half, deribbed
Seeded, and cut lengthwise
Into 1/8 inch wide strips

Cooking Arnavut cigeri (lamb's liver with red peppers)

1. Place the onion rings in a sieve or colander, sprinkle with 1 tablespoon of the salt, and turn them about with a spoon to coat them evenly.
2. Let them rest at room temperature for 30 minutes, then rinse under warm running water and squeeze them gently but completely dry. In a large bowl, toss the onions, parsley and red pepper together until well mixed.
3. Set aside.
4. Drop the liver into a bowl, pour in the raki and stir together for a few seconds.
5. Then pour off the raki.
6. Tossi the liver and flour together in another bowl, place the liver in a sieve and shake through all the excess flour.
7. In a heavy 10 to 12 inch skillet, heat the oil over high heat until a light haze forms above it. Add the liver and stir it about in the hot oil for 1 or 2 minutes, or until the cubes are lightly browned.
8. Stiri in the remaining ¼ teaspoon of salt and a few grindings of pepper.
9. With a slotted spoon, transfer the liver to paper towels to drain.
10. Mound the liver in the center of a heated platter, arrange the onion-ring mixture and red pepper strips around it and serve at once.