ALBANIAN LIVER (Arnavut Ciğeri)

I don't know why this meal is called Albanian liver. Probably because it is traditionally Albanian? If someone posts an answer, I'll be glad. Basically this is a lamb liver, fried in olive oil. You can of course use frying oil but olive oil adds to the taste. I presume that the liver is peeled and cleaned from the nerves, if it's not please do it yourself. This meal can be enjoyed hot as well as cold but better to consume in a day.

Ingredients:

• 1/2 kg Lamb liver
• Olive oil
• Paprika, 2 tablespoons
• Flour, 200 grams
• 1 Onion
• Parsley, half pack
• Salt, 1 teaspoon
• Sumak (where available)

Preparation:

• Dice the liver in small cubes, not too tiny but smaller than a walnut.
• In a bowl, mix the liver with paprika and cover the bowl with cling film.
• Wait for 20 min (or up to 2 hours in the fridge).
• In the same bowl, dust the liver cubes with flour until all covered with it.
• Sift the excess of the flour in a sieve.
• In a pan, heat up olive oil.
• Fry the liver cubes for 5-6 minutes, take them off the oil with a slotted spoon. Sprinkle salt while they are hot.
• Cut the onion in slices, chop the parsley, mix and decorate with sumak.
• Serve the fried liver along with the onion-parsley salad.