Recipe By :The Ottoman Kitchen by Sarah Woodward
Serving Size : 4 Preparation Time :0:00
Categories : LowCal (Less than 300 calories LowerCarbs
LowFat (Less than 30%) Meat
Starter
1 pound lamb liver
sea salt
1 teaspoon paprika -- heaped
1 pinch red pepper flakes -- generous
1 large white onion -- peeled
1 teaspoon sumac
1 handful fresh flat leaf parsley -- generous, leaves finely chopped
olive oil
all purpose flour
freshly ground black pepper
1 lemon -- quartered to serve
Rinse the liver well, then trim it of any membrane and gristle and cut into bite-size pieces. Sprinkle it generously with salt, add the paprika and red pepper flakes and leave to stand for 30 minutes or so.
Meanwhile, cut the onion in half and slice into fine half-moons. Sprinkle the onion with 2 teaspoons of salt and let stand for 10 minutes. Rinse it well under running water and let drain thoroughly, squeezing with your hands to get rid of excess moisture. Add the sumac and parsley and pile on one half of a serving plate.
When you are nearly ready to eat, heat 4 tablespoons of olive oil in a heavy skillet over medium heat. Sprinkle some flour over the countertop or a wooden chopping board and add plenty of pepper. Lightly roll the liver pieces in the flour, shaking them to get rid of any excess.
The oil is hot enough when a piece of liver placed in the pan begins to sizzle immediately. Fry the liver in several batches, stirring all the time - it needs no more than a couple of minutes at most or it will toughen. Lift each batch of liver out with a draining spoon and, if necessary, add a little more oil to the pan before frying the next batch - but make sure the oil is hot enough before you add the liver.
Pile all the liver onto the other half of the serving plate, add the quarters of lemon and serve immediately. The trick is to have a mouthful of tender, spicy liver followed by a little of the onion and parsley salad.
Serves 4, as a starter
Albania fell to the Ottomans shortly after Serbia and Bosnia, in the mid-fifteenth century, and the Albanians were soon to become an integral element of the shifting population of the [Ottoman] Empire, playing a particular role in the army and the construction industry - their specialization was the building of aqueducts. This dish of lamb's liver cooked with paprika and garlic (not used here) soon became an Ottoman favorite that lives on in Turkish, Greek and Middle Eastern food today. It is one of the few recipes that still acknowledges its country of origin - wherever it is found, it is called Albanian liver. The accompanying onion and parsley salad, flavored with sumac, is vital for both flavor and texture.
Cuisine: "Turkish"
S(Formatted by Chupa Babi): "April 2009"
Copyright: "2002"
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Per Serving (excluding unknown items): 178 Calories; 6g Fat (30.0% calories from fat); 24g Protein; 7g Carbohydrate; 1g Dietary Fiber; 421mg Cholesterol; 89mg Sodium
Exchanges: 0 Grain(Starch) ; 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat
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