Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 sm Onion; peeled, sliced 1/8 ;and cubed
;inch thick and separated 1/4 c Raki; or ouzo or pernod or
;into rings ;any other anise flavored
1 tb Salt ;aperitif
1/4 ts Salt 1/4 c Flour
1/4 c Parsley; finely chopped and 3/4 c Olive oil
;preferably flat leaf Black pepper; freshly ground
1/4 ts Hot red pepper; crushed 2 Red Peppers, long; Italian
1 lb Lamb's liver; trimmed and ;type, cut in half, deribbed
;cut into 1/2 inch cubes, or ;seeded, and cut lengthwise
;1 lb. calf's liver, trimmed ;into 1/8 inch wide strips

Name; Lamb's Liver with Red Peppers, Albanian Style

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. 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. Set aside.
Drop the liver into a bowl, pour in the raki and stir together for
a few seconds. Then pour off the raki. Toss the liver and flour
together in another bowl, place the liver in a sieve and shake
through all the excess flour. 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. Stir in the remaining 1/4 teaspoon of
salt and a few grindings of pepper. With a slotted spoon, transfer
the liver to paper towels to drain.
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.

14 of 117

Source: Time Life Series: Middle Eastern Cooking "circa '69"

MMed by: earl.cravens#salata.com
Submitted By EARL CRAVENS On 01-06-95 (2059)

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