As far as i read, this dish was cooked by Albenians who were living in İstanbul during 16th century, and thats why we call it Albenian liver. I honestly doubt that if albenians aware of this dish , because we call a lot of foods with country names which they dont have any idea..My ex was iranian and once i seen a pie called iranian pie, i thought it would be nice surprise for him and bought , but he said that they dont have anythng like this in iran:)
Anyhow whether it is albenian dish or turkish , it is delicious which you can prepare in 10 min.
Enjoy!!
Ingredients
500 gr veal liver, membrane peeled,nerves removed, cut in cubes (you can use lamb too)
1 potato,cut into cubes
1 red bell pepper,sliced
1 green bell pepper,sliced
1/2 table spoon salt
1 table spoon red pepper
1 table spoon thyme
2 table thyme
For Onion Salad;
2 onions, sliced thin
1/2 table spoon salt
1/2 table spoon sumac
1/2 lemon juice
1/4 parsley,finely chopped
Sprinkle the salt,red pepper and thyme over liver, mix them well, roll them with flour , i put them into a pocket and shake them, so all over liver will be wrapped equally by flour.Then sieve it a bit, so over flour will leave. Heat the oil up, fry the livers for 3-4 min, turn over a few times. If you cook more than that, it ll be hard. Remove them on a napkin for them to leave oil. Also fry potatos till they turn golden, and then fry peppers for 3-4 min. and mix all together liver,potato and peppers.
Meanwhile rub the onions with salt , rinse and drain. Then add some salt,sumac,lemon juice,parsley and mix well. You can serve this onion salad with all your meat dishes.
Serve warm.
Bon appetit..
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