Albanian liver
(serves 4 as entree)
500g lambs liver (we like to use local Tuki lambs fry)
1 teaspoon dried chilli flakes
1 clove garlic
1 large red onion finely sliced
1 teaspoon sumac
1 cup fresh flat-leaved parsley
1 cup plain flour
2 tablespoons Spanish smoked paprika
1 lemon quartered
Extra-virgin olive oil
Sea salt
The dish dates back to the Ottoman empire.
Trim liver and cut it into bite size pieces. Sprinkle generously with salt, add the chilli flakes and chopped garlic. Allow to stand for half an hour.
Sprinkle the onion with 2 teaspoons of salt. Stand for 10 minutes. Rinse the onion and squeeze well to rid it of excess moisture. Mix the onion with sumac, parsley, lemon juice and some olive oil.
Rinse the liver and pat dry. When ready to serve, dust the liver in smoked paprika and flour and fry in a heavy based pan for about 2 minutes or until browned on both sides. Rest the fried liver. Serve the fried liver,, with the onion salad on the side, a lemon wedge and drizzle of olive oil. Serve with crusty bread.
Beer match: Holgate Brewhouse Mt Macedon Ale
