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

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Turkish	Middle east, Turkish, Side dish, Offal, Publication	4	Servings

INGREDIENTS

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

INSTRUCTIONS

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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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