Arnavut Cigeri

LAMB’S LIVER WITH PEPPERS n

A Turkish dish, Arnavut Cigeri (ahr-na-VOOT gee-ayr-ay) is spicy sauteed liver accompanied by an onion and pepper salad.

It is quickly and simply prepared and is served as a first course. Larger quantities may be served as a main course.

4 SERVINGS

1 lb. lamb’s liver, cut into cubes

3 fl. oz. anisette

3 onions, sliced

2 tablespoons chopped parsley

2 red peppers, seeds and white pith removed and sliced 2 teaspoon salt freshly ground black pepper

1 teaspoon garlic salt

1 teaspoon sugar

1 teaspoons lemon juice

1 tablespoons flour

5 fl. oz. vegetable oil

Put the lamb cubes and anisette into a mixing bowl. Mix well and set aside. Blanch the onion rings in boiling water for 4 minutes. Drain and place in a bowl with the parsley, pepper slices, 4- teaspoon salt, 7 grindings of black pepper, -½ teaspoon garlic salt, sugar, and lemon juice. Toss well together and set aside.

On a large plate mix the flour and the remaining 1 teaspoon of garlic salt. With a slotted spoon, remove the liver cubes from the anisette and coat in the flour mixture.

Heat the oil in a frying-pan until it is very hot. Shake off the excess flour from the liver and fry for 2 to 3 minutes or until the cubes are lightly brown. Drain the fried liver on kitchen paper towels.

Place the liver on a heated serving dish and arrange the onion and red pepper salad around the dish.

If liked the salad may be served separ-ately in a bowl. nn

Ami Psito (ahr-nee psee-toh) is considered a great delicacy in Greece and is traditionally eaten at Easter.

5 lb. leg of lamb

1 garlic clove, crushed

1 teaspoon grated lemon rind

1 teaspoon salt freshly ground black pepper

1 oz. butter

1 tablespoons oil

2 tablespoons lemon juice

4 fl. oz. stock or water

2 onions, chopped

2 tablespoons chopped parsley

6 oz. mushrooms, sliced

Preheat the oven to very hot 475 F (Gas Mark 9, 240 C).

In a mixing bowl, put the garlic, lemon rind, salt and 6 grindings of black pepper. Mix well. Spread the garlic mixture over the lamb. Place the lamb, skin side up into a roasting tin.

Place the butter and oil in a small saucepan and melt over low heat. Add the lemon juice and the stock, or water. Bring to the boil and pour into the roasting tin. Cook in the oven for 20 minutes.

Reduce the heat to moderate 350°F (Gas Mark 4, 180°C). Add the onions, parsley and mushrooms and continue cooking for about 2 hours.

Place the meat on a serving dish and arrange the onion mixture around it with cooked rice sauteed in butter.

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