I absolutely love this Arnavut Ciğeri recipe because it takes me back to childhood memories of kitchens filled with rich, inviting aromas and the irresistible crispiness of perfectly fried liver bites. The spice blend of paprika and sumac creates an adventurous flavor journey, reminding me of bustling street markets and culinary explorations, while the fresh parsley and lemon keep it all feeling light and modern.
A dish that I absolutely adore is Arnavut Cigeri. It is for those who enjoy quite the opposite of bland, nutrient-poor dishes.
The recipe calls for lamb’s liver. Though some might think a kind of dish made with liver could only be served for part of an animal that’s walked on four legs, the liver is the most tender cut of meat off the whole animal, and when cooked properly, as in this dish, it is never tough or dry.
Ingredients
Array
Ingredient Quantities
- 1 lb lamb liver, cut into bite-sized cubes
- 1 cup all-purpose flour
- Salt, to taste
- Black pepper, to taste
- 1 tablespoon paprika
- 2 cups vegetable oil, for frying
- 1 large onion, thinly sliced
- 2 tablespoons sumac
- 1 bunch fresh parsley, chopped
- 1 lemon, cut into wedges
Instructions
1. Wash the lamb liver in cold water, then dry thoroughly with paper towels.
2. Put the liver cubes into a mixing bowl and sprinkle them with salt, black pepper, and paprika so that each piece is nicely coated.
3. In a shallow dish, put out the all-purpose flour. Dip the liver cubes in the flour and roll them around until they are completely coated.
4. In a deep frying pan, pour in the vegetable oil and warm it over medium-high heat. Once the oil is hot enough for frying (about 350°F or 175°C), you are ready to fry.
5. Cook the liver cubes in batches until browned and done, about 4-5 minutes per batch. Use a slotted spoon to take them out and drain on paper towels.
6. In the same frying pan, hastily fry the onion, which has been sliced thinly, until it is just soft without being fully browned.
7. Move the fried onions to a bowl and evenly mix them with the sumac.
8. Place the fried liver on a platter for serving. Then, layer on the onions that have been covered in sumac.
9. Add flavor and freshness to the liver and onions by sprinkling them with chopped fresh parsley.
10. Present the Arnavut Ciğeri hot, with lemon cut into wedges on the side for squeezing over the dish to taste.
Equipment Needed
1. Mixing bowl
2. Shallow dish
3. Deep frying pan
4. Slotted spoon
5. Paper towels
6. Cutting board
7. Sharp knife
8. Measuring spoons
9. Kitchen thermometer (optional, for checking oil temperature)
FAQ
- What is Arnavut Cigeri?A traditional Turkish dish, Arnavut Cigeri consists of fried lamb liver, generally served alongside a salad of onion and parsley.
- Can I use beef liver instead of lamb liver?Certainly, if lamb liver is unavailable, you can use beef liver instead. The slightly different flavor won’t be noticeable in most recipes. If you’re looking for a non-liver, but still high-nutrient alternative to use in this recipe, try: beef heart.
- What is the role of sumac in this recipe?Onion salad gets its tangy, lemony flavor from sumac, which complements the richness of fried liver.
- Is it necessary to soak the liver before cooking?Soaking the liver in milk for about an hour before cooking is not a must, but it can help mellow the flavor and tenderize the meat.
- Can I bake the liver instead of frying it?You can prepare Arnavut Cigeri in a healthier way than the traditional method. Coat liver cubes with the seasoned flour, and then bake the liver at 375°F (190°C) for 20-25 minutes. Even the Cyprus variety of this dish, which is practically the same as the Albanian one, has a distinct feature—frying in olive oil instead of the more commonly used vegetable oil. Cypriot Arnavut Cigeri has the added flavor of the herb wild thyme.
- What should I serve with Arnavut Cigeri?It is often accompanied by freshly chopped parsley, , lemon wedges, and a salad comprised of onions and sumac. You can also enjoy it alongside rice or bread.
- How do I store leftovers?The fried liver can be preserved in an air-tight container in the refrigerator for 3 days with reheating before serving. The best way to reheat the fried liver is gently.
Substitutions and Variations
Instead of lamb liver, you can use chicken liver or beef liver.
Chickpea flour is a good substitute for all-purpose flour, especially when you’re looking for a gluten-free alternative.
Smoked paprika can be used in place of paprika for a more intensely flavored profile.
For frying, use olive oil rather than vegetable oil for a marginally changed taste.
In the absence of sumac, you can use lemon zest mixed with salt to mimic its tangy quality. It is a simple substitution that works in a pinch.
Pro Tips
1. Pre-soak the Liver: To reduce any strong or metallic taste, you can soak the liver in milk for about 30 minutes before washing it. This step can help mellow the flavor and improve the texture of the liver.
2. Rest after Coating: After coating the liver cubes with flour, let them rest for about 10 minutes on a plate. This helps the coating adhere better during frying, resulting in a crispier exterior.
3. Oil Temperature Check: Use a thermometer to ensure your oil stays at the perfect frying temperature of 350°F (175°C). This prevents the liver from becoming greasy or soggy, as frying at the right temperature creates a crispy crust quickly.
4. Batch Frying: Avoid overcrowding the pan when frying the liver cubes. Fry them in small batches to ensure even cooking and proper browning. Overcrowding can lower the oil temperature and result in oily and unevenly cooked liver.
5. Onion Caramelization: For added sweetness and depth of flavor, allow the onions to caramelize slightly by cooking them over medium-low heat before mixing them with sumac. This adds a richer flavor profile to the dish.
Arnavut Cigeri Recipe
My favorite Arnavut Cigeri Recipe
Equipment Needed:
1. Mixing bowl
2. Shallow dish
3. Deep frying pan
4. Slotted spoon
5. Paper towels
6. Cutting board
7. Sharp knife
8. Measuring spoons
9. Kitchen thermometer (optional, for checking oil temperature)
Ingredients:
- 1 lb lamb liver, cut into bite-sized cubes
- 1 cup all-purpose flour
- Salt, to taste
- Black pepper, to taste
- 1 tablespoon paprika
- 2 cups vegetable oil, for frying
- 1 large onion, thinly sliced
- 2 tablespoons sumac
- 1 bunch fresh parsley, chopped
- 1 lemon, cut into wedges
Instructions:
1. Wash the lamb liver in cold water, then dry thoroughly with paper towels.
2. Put the liver cubes into a mixing bowl and sprinkle them with salt, black pepper, and paprika so that each piece is nicely coated.
3. In a shallow dish, put out the all-purpose flour. Dip the liver cubes in the flour and roll them around until they are completely coated.
4. In a deep frying pan, pour in the vegetable oil and warm it over medium-high heat. Once the oil is hot enough for frying (about 350°F or 175°C), you are ready to fry.
5. Cook the liver cubes in batches until browned and done, about 4-5 minutes per batch. Use a slotted spoon to take them out and drain on paper towels.
6. In the same frying pan, hastily fry the onion, which has been sliced thinly, until it is just soft without being fully browned.
7. Move the fried onions to a bowl and evenly mix them with the sumac.
8. Place the fried liver on a platter for serving. Then, layer on the onions that have been covered in sumac.
9. Add flavor and freshness to the liver and onions by sprinkling them with chopped fresh parsley.
10. Present the Arnavut Ciğeri hot, with lemon cut into wedges on the side for squeezing over the dish to taste.
