Lamb’s liver is traditionally used, but calf’s liver is tastier and more tender. It is also more expensive.
Recipe information
Yield
serves 6
Ingredients
Preparation
Step 1
Cut the liver into 1-inch pieces, and remove any sinews or membranes. Mix the olive oil and vinegar with salt and pepper and marinate the liver for 1 hour in this mixture.
Step 2
Pour the liver and its marinade into a skillet and cook over high heat for 2 or 3 minutes, turning the pieces over, until brown on the outside but still pink and juicy inside. (Liver dries very quickly and is not good overcooked.)
Step 3
Serve hot or cold, sprinkled with lemon juice, and garnished with chopped parsley and onion slices if you like.
Variations
Step 4
A Moroccan way is to add a good sprinkling of paprika, and ground cumin and coriander to the frying oil.
Step 5
For a Turkish “Albanian-style” liver, cut the liver in small cubes, salt them, and dredge in flour. Deep-fry in about 1/2 inch very hot sunflower or vegetable oil for 1–2 minutes until crisp and brown. Lift out with a slotted spoon and serve sprinkled with ground chili pepper or flakes, or with paprika. Accompany with sliced onions rubbed with salt and sprinkled with 2 teaspoons sumac.
