Arnavut Cigeri (liver) Recipe

Time30m

Serves4

Pan fried liver with onion and lemon

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Ingredients

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1
Prepare the Liver
Rinse the liver under cold water and pat it dry with paper towels. Cut the liver into bite-sized pieces.
2
Season and Dredge
In a bowl, season the flour with salt and black pepper. Dredge the liver pieces in the seasoned flour, shaking off any excess.
3
Cook the Onions
Slice the onions thinly. In a large frying pan, heat 2 tablespoons of olive oil over medium heat. Add the sliced onions and sauté until they are golden brown, about 10 minutes. Remove the onions from the pan and set aside.
4
Fry the Liver
In the same pan, add the remaining olive oil and increase the heat to high. Add the floured liver pieces in a single layer, being careful not to overcrowd the pan. Fry for about 2-3 minutes on each side until browned and cooked through.
5
Combine and Serve
Once cooked, return the onions to the pan with the liver, squeeze the juice of the lemon over the mixture, and stir to combine. Serve immediately with lemon wedges on the side.