I was an expat child as my father’s job required moving around to new cities and countries every 1-2 years. The only stable city for us during my childhood was Edirne, Turkey where my grandparents used to live. Edirne is a city to visit with amazing places, mosques and historical sites to see. Not to mention the meat balls and the Albanian liver. Whenever you go to Edirne these dishes must be on your list, unless you are a vegan/vegetarian.
I occasionally prepare the Albanian Liver at home, as I really try to keep away from frying. We had them the day before and it was finished in no time. Below you will find the recipe; but I want to provide a few additional tips;
Most important of all the liver must be fresh. Ask your butcher when it was delivered and make sure you buy it on that day. Prepare it on the same day too. Don’t think of freezing it, it won’t be the same. If possible ask your butcher to prepare it. The liver must be cleaned and cut to small cubes.
Make sure to wash and drain it and dry with paper towels. When you cover it up with flour before frying make sure to get rid of the excess flour. Just shake it off. Don’t fry too many liver cubes at a time. I suggest using a tall and medium sized frying pot. This way the heat of the oil will stay the same and you will have more control over what you are frying. I prefer to use olive oil for frying; it is up to you what type of liquid oil you use.
You can garnish with any salad/onion/pepper you like the onion mix recipe really adds more taste to this dish. I hope you’ll try and enjoy. Best when just fried, but if you have any leftover can eat cold later too.
Put the sliced onions and chopped parsley in a bowl.
Add all the onion mix spices. Scrub and mix with your hands until the onion layers are all separated. Make sure the onions are not crushed though.
Add a table spoon of extra virgin olive oil and a table spoon of pomegranate sauce. Mix with a spoon and set aside.
Peel the membrane of the liver and remove the nerves from it. Then cut it into small cubes. If your butcher does it for you, then skip this part. Make sure to ask your butcher when the liver was delivered. It is important that the liver is fresh.
Wash and drain well the liver. Then dry with paper towels.
Put the liver pieces in a bowl and sprinkle salt, red pepper powder and flakes and cumin, mix.
Sprinkle the flour on top of the liver using a tea colander. Shake well so that every piece is coated with flour and separated from each other. Transfer the liver to a sieve and toss out the excess flour.
Put enough liquid oil to half fill a deep pan. Heat the oil and fry the liver.
Fry in small portions so the heat is always high and they don’t stick to each other
Liver will be ready very quickly – in about 2 minutes. Do not fry too long or else the liver will become dry and will be difficult to eat. The outer side should be crispy and the inside soft.
Take out the liver using a colander first to a plate with paper towels.
Better when served warm.
Garnish with the onion mixture, some chopped parsley and a slice of lemon and tomatoes - as you like.