Arnavut Cigeri
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
4 people
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Calories
364 kcal
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Course
Main Course, Appetizer
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Cuisine
Turkish
Arnavut Cigeri
Description
This Arnavut Cigeri recipe focuses on pan-fried liver cubes coated in a flour and bicarbonate mixture that helps achieve a crispy exterior while keeping the interior tender. The liver is prepared after careful cleaning, removal of membranes and gristly parts, and a gentle coating of seasoned flour mixture with some acidity from vinegar. Alongside, diced potatoes are fried in batches for crispness without overcrowding the pan, and green peppers are sautéed until slightly softened.
The accompanying onion salad blends thinly sliced red onion softened with salt, fresh parsley, sumac, and chili flakes creating a tangy and mildly spicy contrast that complements the richness of the fried liver and potatoes. This dish can be served as a meze for four or as a main meal for two, combining rich, crispy fried pieces with fresh and tangy salad elements.
Properly frying the liver on high heat ensures a browned and crispy outside while preserving moistness inside. Preparing the salad and vegetables before frying the liver helps coordinate timing for serving. The recipe emphasizes coating the liver well but removing excess flour to avoid clumps.
Ingredients
For the Onion Salad
- 1 small red onion (thinly sliced)
- 2 tablespoon parsley (finely chopped)
- 1 teaspoon sumac
- ½ teaspoon chili flakes pul biber
- ¼ teaspoon salt
For the Liver
- 500 g calf liver or lamb liver
- 1 teaspoon white wine vinegar or apple cider vinegar
- ½ cup all-purpose flour plain white flour
- ½ teaspoon bicarbonate of soda
- 1 teaspoon salt
- vegetable oil or sunflower oil, for frying
Vegetables To Serve With
- 500 g potato diced
- 4 Turkish green pepper roughly sliced, or 1 green bell pepper
- vegetable oil or sunflower oil, for frying
Instructions
Preparing the Onion Salad
- Slice the red onion and rub them with 1 teaspoon salt to soften and make them more palatable. Place it in a bowl.
- Add the chopped parsley, ground sumac and flaked chilli (pul biber), and combine well.
- Set the salad aside and proceed with preparing the vegetables.
Preparing the vegetables
- Peel and cut the potatoes into 1 - 1½ cm cubes.
- Heat the oil in a frying pan over medium heat and add the potatoes.
- Fry them until golden and crispy and remove them to a plate with a slotted spoon. Do it in batches to avoid overcrowding the pan.
- Add the peppers to the same pan and fry them for a few minutes, until slightly softened.
- Remove the peppers to the same plate as the potatoes with a slotted spoon and start preparing the liver.
Preparing the Liver
- Clean the liver, removing the membrane and any gristly bits.
- Cut them into cubes, spread them on a paper towel, and then sprinkle on the vinegar
- Combine the flour, bicarbonate of soda and salt and spread it on a plate.
- Toss the cubed liver pieces into the flour mixture, making sure they all have a light coating of the flour mixture.
- Heat the oil in a pan on high heat, and add floured liver cubes.
- Gently arrange with a wooden spoon, so all are in contact with the oil evenly. Do it in batches to avoid overcrowding the pan.
- Cook for a couple of minutes on each side, until they are crispy and browned outside but soft and moist inside.
- Remove them with a slotted spoon and drain them on a kitchen paper towel.
- Serve immediately on a bed of fried potato cubes and peppers and garnish with red onion & sumac salad.
Notes
- Fry potatoes in small batches to prevent overcrowding and ensure even crispness.
- Coat liver cubes evenly with the flour mixture and shake off excess before frying for optimal texture.
- This recipe serves 4 as a starter or 2 as a main course.
- Avoid washing liver before cooking; dry with paper towels to remove blood if necessary.
- Remove outer liver membrane and gristly parts for better texture before cooking.
- Stir-frying liver on high heat quickly browns outside while keeping inside soft and moist.
- Have the onion salad and fried potato and pepper vegetables ready prior to frying the liver for timely serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 364 kcal
% Daily Value*
| Calories | 364kcal | 18% |
| Carbohydrates | 45g | 15% |
| Protein | 31g | 62% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 418mg | 139% |
| Sodium | 978mg | 41% |
| Potassium | 1192mg | 25% |
| Fiber | 6g | 24% |
| Sugar | 5g | 10% |
| Vitamin A | 49506IU | 990% |
| Vitamin C | 126mg | 140% |
| Calcium | 46mg | 5% |
| Iron | 10mg | 56% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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