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Albanian-style liver
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Albanian-style liver

40 min4 serv.19 февр. 2026 г.

Description

Although the name of this recipe clearly indicates its national origin, most sources mention Albanian-style liver within the context of Turkish cuisine. This is hardly surprising—the Turkish culinary tradition has absorbed the very best that Bulgarians, Albanians, and Serbs are rightly proud of. Albanian-style liver is very popular in Turkey, where it is known as "arnavut ciğeri," and it is from there that the recipe spread to kitchens around the world. So what exactly is this dish, and

Instructions

  1. 1

    Step 1

    Step 1

    Peel the onion and slice thinly into half-rings. Salt lightly, then squeeze by hand to draw out the juice, along with the bitterness (this step is optional for sweet varieties of red onion). Rinse under cold water and set aside.

  2. 2

    Step 2

    Step 2

    Wash the parsley, dry it, and chop finely with a sharp knife. You can leave a few sprigs aside to garnish the dish.

  3. 3

    Step 3

    Step 3

    Wash the liver thoroughly and dry it. Remove all membranes and ducts. Cut into small cubes (2x2 cm) or into strips/julienne. I prefer the second option :).

  4. 4

    Step 4

    Step 4

    Sift the flour into a deep bowl.

  5. 5

    Step 5

    Step 5

    Coat the liver in it, transfer to a colander, and vigorously shake to remove excess flour—if not removed, the flour will start to burn and smoke, and the liver will turn black.

  6. 6

    Step 6

    Step 6

    Place a high-sided skillet over high heat and heat the vegetable oil until very hot.

  7. 7

    Step 7

    Step 7

    Place the pieces of liver into the oil and fry for just 2-3 minutes, stirring constantly to ensure even browning. It's better to do this in several batches, otherwise the liver won't cook properly. Remove with a slotted spoon onto a plate lined with paper towels (to absorb excess fat).

  8. 8

    Step 8

    Step 8

    And only now do we season the liver with salt and pepper. Then transfer it to a salad bowl, add the onion and parsley. Pour in a couple of tablespoons of the oil in which the liver was fried, mix everything together, serve with fresh tomatoes, and immediately bring to the table—otherwise, your family will climb the walls from this incredible aroma! :)