Ingredients for Albanian Liver Recipe
For the liver:
600 grams of liver
1 tea glass (to crumble)
1 teaspoon of salt
1 teaspoon of baking soda
1 water glass measure of oil
1.5 tsp powdered red pepper
1 teaspoon powdered coriander
2 potatoes (diced)
2 cups oil (for frying the potato)
For the onion with sumac:
1 red onion (sliced)
1 teaspoon of salt
1 teaspoon
1/2 bunch of chopped parsley
How to Make Albanian Liver Recipe?
Cut the lamb liver, on which you have removed the dice, into cubes. Leave the chopped lamb livers taken in a deep strainer so that the blood is filtered.
Smear the lungs, whose blood you filtered, into the flour to which you add baking soda and salt. Filter again to remove the excess flour from the lungs.
Put the lungs in the heated oil in the pan. When the lungs begin to cook, add ground red pepper and coriander powder.
In a separate pan, fry the potatoes cut into cubes in oil.
Drain the excess oil of the cooked liver and transfer it to a plate.
When the potatoes are golden yellow, filter the oil with the help of a strainer and remove it from the stove. Put a napkin underneath to remove excess oil.
Kill the red onions that you chopped for blarney by rubbing them with 1 teaspoon of salt.
Add the sumac and chopped parsley on it and mix well.
Combine the fried liver, cubed potatoes and the sumac onion prepared in a bowl and mix it well, take it on the plate you will serve and consume it with your loved ones!
