Classic Arnavut ciğeri, where diced veal liver is dusted in flour and quickly fried in hot oil, served with a sumac-onion salad. This traditional delicacy of tavern tables and meze platters is loved for its crispy outside and tender inside.
Rub the finely chopped onions with a pinch of salt to take away their bite, mix with sumac and chopped parsley, and set aside. This will be served over the liver.
Coat the diced liver (membrane removed) in flour mixed with red pepper flakes. Shake off the excess flour; a thick flour coating will turn doughy when fried. Do not add salt at this stage.
Heat the oil well in a pan. Add the liver pieces a few at a time and fry for 2-3 minutes until browned on the outside. Caution: Do not overcook — the liver should be lightly pink but cooked inside; prolonged frying will toughen it.
Remove the fried liver with a slotted spoon and drain the oil, then salt while still hot. Serve immediately with the sumac onion salad.
Important: Coat the liver in flour right before frying and add the salt after cooking; salting early toughens the liver, and flouring it too far ahead makes it release moisture and turn gummy. Caution: Fry the liver in hot oil for just 2-3 minutes, until golden outside; overcooked liver becomes rubbery. Contains gluten (flour). Contains no nuts.
To remove the strong smell of liver, you can soak the diced cubes in milk or milky water for 15-20 minutes before frying. Don't crowd the pan while frying; if you add the pieces in small batches, the oil temperature won't drop and the liver will fry rather than steam.
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