Arnavut Cigeri (lamb's Liver With Red Peppers

---------- Recipe via Meal-Master (tm) v8.02

Title: ARNAVUT CIGERI (LAMB'S LIVER WITH RED PEPPERS
Categories: Middle east, Turkish, Side dish, Offal, Publication
Yield: 4 servings

2 sm Onion; peeled, sliced 1/8
;inch thick and separated
;into rings
1 tb Salt
1/4 ts Salt
1/4 c Parsley; finely chopped and
;preferably flat leaf
1/4 ts Hot red pepper; crushed
1 lb Lamb's liver; trimmed and
;cut into 1/2 inch cubes, or
;1 lb. calf's liver, trimmed
;and cubed
1/4 c Raki; or ouzo or pernod or
;any other anise flavored
;aperitif
1/4 c Flour
3/4 c Olive oil
Black pepper; freshly ground
2 Red Peppers, long; Italian
;type, cut in half, deribbed
;seeded, and cut lengthwise
;into 1/8 inch wide strips

Place the onion rings in a sieve or colander,
sprinkle with 1 tablespoon of the salt, and turn them
about with a spoon to coat them evenly. Let them rest
at room temperature for 30 minutes, then rinse under
warm running water and squeeze them gently but
completely dry. In a large bowl, toss the onions,
parsley and red pepper together until well mixed. Set
aside.
Drop the liver into a bowl, pour in the raki and
stir together for a few seconds. Then pour off the
raki. Toss the liver and flour together in another
bowl, place the liver in a sieve and shake through all
the excess flour. In a heavy 10 to 12 inch skillet,
heat the oil over high heat until a light haze forms
above it. Add the liver and stir it about in the hot
oil for 1 or 2 minutes, or until the cubes are lightly
browned. Stir in the remaining 1/4 teaspoon of salt
and a few grindings of pepper. With a slotted spoon,
transfer the liver to paper towels to drain.
Mound the liver in the center of a heated platter,
arrange the onion-ring mixture and red pepper strips
around it and serve at once.

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