Albanian liver

Ingredients for 10 servings:

• 1 ½ kg liver(s), from lamb
• 200 g flour
• 1 tbsp paprika powder, sweet
• 1 tbsp sumac
• 5 m.-sized onion(s)
• 1 bunch parsley or thyme
• 500 ml oil (sunflower oil)
• Salt

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Arnavut Ciðeri

Remove the tender skin from the liver, then cut the liver into large cubes. Place the liver in plenty of salted water and let it stand for a while. Then rinse the liver cubes and let them drain in a sieve. Mix the flour with the salt and sift through. Mix the liver cubes with half the paprika and toss them in the flour using the sieve. Toss the liver cubes in well-heated sunflower oil a few times in a pan, then cook over high heat for 1 to 2 minutes. Strain off any excess oil and place the liver cubes in a clean container. Peel and wash the onions, slice them, and mix with the sumac and remaining paprika. Wash and finely chop the parsley or thyme, and stir them into the onions. Serve the onions as a side dish with the liver, or arrange the liver on top of the onions.