Fried Liver (arnavut Cigeri) Plate Recipe
Fried beef liver with garlic and our secret seasoning. Served with rice and salad.
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Ingredients
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Main Ingredients
For the Rice
For the Salad
Method
Preparation of Liver
- 1
Clean the Liver
Rinse the beef liver under cold water and pat it dry with paper towels. Remove any membranes or connective tissues.
- 2
Slice the Liver
Cut the liver into thin slices, about 1 cm thick.
- 3
Season the Liver
In a bowl, combine the salt, black pepper, and paprika. Rub this mixture onto both sides of the liver slices.
- 4
Prepare the Garlic
Mince the garlic cloves and set aside.
- 5
Dredge in Flour
Coat each slice of liver in all-purpose flour, shaking off any excess.
Cooking the Liver
- 6
Heat the Oil
In a large skillet, heat the olive oil over medium-high heat.
- 7
Fry the Liver
Once the oil is hot, add the liver slices in batches, ensuring not to overcrowd the pan. Fry for about 2-3 minutes on each side until golden brown.
- 8
- 9
Drain Excess Oil
Remove the cooked liver from the skillet and place it on paper towels to drain excess oil.
Cooking the Rice
- 10
Rinse the Rice
Rinse the long-grain rice under cold water until the water runs clear.
- 11
Cook the Rice
In a pot, combine the rinsed rice, water, and salt. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the water is absorbed.
Preparing the Salad
Serving
- 15
Plate the Dish
On a serving plate, place a portion of the fried liver alongside the rice and salad. Serve warm.
