FULL RECIPE FOR ALBANIAN STYLE LIVERIngredients700 g lamb or beef liver cup flour1 tsp baking soda1 tbsp flaked red pepper (hot or mild)1/2 tbsp saltFor the Onion Salad:450 g (1 large) sweet onion1 bunch of fresh parsley2 tbsp sumac1 tsp saltFor the Potato Fries fried:1,5 kg Yukon Gold (yellow) potatoes1 tsp salt3-4 cups grape seed (or firm sunflower) oilFor serving:Lemon slicesTomato slices (optional)Hot red pepper flakes (optional)Cumin (optional)DirectionsPREPARATIONLiverProfessionals recommend NOT washing the liver for a softer textureHowever, I prefer to lightly rinse the liver and drain it thoroughly for 10-20 minutes before removing its outer tissueOnce excess water is drained, remove the thin membrane that covers the liverClean and remove all other tough tissue nodes, because these will be chewy when cookedThen, dice the liver into 1.5-2 cm cubesIf you dice it into smaller pieces the liver will cook very fast and become dry and bigger pieces do not cook evenly Once you complete the dicing, set the liver meat aside and let it continue to drain in strainer for 15-20 minutes or until cookingPotatoesPotato fries is one of essential garnitures for the Arnavut Cieri. Peel the potatoes and place into a large bowl of waterMake sure there is enough water to cover the potatoes to prevent browningDice the potatoes into 1.5-2 cm cubes (almost same size as the liver)Then, place the diced potatoes back into the water-filled bowl and set aside10 minutes before cooking, drain the excess water completely and pat-dry the potato cubes with paper towel if necessary. Otherwise the water will pop in hot oilOnion SaladPeel and wash the onionCut the onion into tiny half-circles and place into a bowlWash, drain, and mince the parsleyThen, mix the onion slices with the minced parsley and 2 tbsp of sumac, and set aside4-5 minutes before serving, sprinkle 1 tsp of salt over the Onion Salad, to keep its crunchinessSeasoningPlace cup of flour and 1 tsp of baking soda into a small bowl, set asidePlace 1 tbsp pf red pepper flakes and tbsp of salt into a separate small bowl, set asideCOOKINGPour 3-4 cups of grape seed oil into a wok (or deep-frying pan), and heat the oil on medium-high heat (to about 200 C)Test the heat with a piece of potato; Once the potato is surrounded by bubbles, the heat is okay for fryingAdd the potatoes and cook until they turn goldenOnce the potatoes are cooked, nicely drain the excess oil, salt and season them, and transfer into the serving plate (!) Cooking tips:1. Heat the oil to 200 C degree. While frying, temperature must remain around 180 C degree to obtain the desired texture for the potatoes and the liver: soft-on-the-inside and crispy-on-the-outside 2. Cook the potatoes and the liver pieces in small portions to keep the oil heat stable Right before frying, coat the liver pieces with the flour-baking soda mixture to prevent thick-mushy layer on the liverDust-off the excess flour using a sieveEach piece should be lightly-but thoroughly- coated with flourMake sure the oil is still hot!Add the liver pieces into the hot oilGently separate the ones that stick together so that each piece is evenly cookedCook the liver for 1-2 minutesWhen the liver pieces are cooked, take them out of the oil, and place into a sieve or on a paper towel to strain the excess oilGenerously sprinkle a mix of red pepper flakes and salt over the hot liver pieces, lightly toss to combine and serve immediatelyNote: if you serve the liver as a Meze dish, transfer it into a container, cover with a lid and let it cool down slowly and remain softSERVINGIn Turkish Cuisine, Arnavut Cieri is served hot as a dinner menu It is also served cool as a MezeServe the potatoes in a separate bowl to keep them crispyPlace the fried liver, Onion Salad, and lemon slices together in a large serving plate so the flavours begin to interlaceArnavut Cieri (Fried Liver) should be served fresh; right after cooking is done!!This is essential to the juicy texture of the liver; a perfect accompaniment to the subtle crunchy of the Onion Salad, and the comforting soft-on-the-inside-crispy-on-the-outside: Quality of golden potato fries!You can dress the liver with additional red pepper flakes, cumin to adjust the heat to your likingFill your plate with fried liver, potatoes, and Onion SaladLighten the dish with a few lemon dropsand enjoy this outstanding orchestra of aroma, flavour, and texture on your plate!!!In Turkey, Fried liver is seldom made at home as well-prepared liver plates are available on the famous storesBut those who have acquired a taste for this dish sorely miss its curious flavours!Try something new and surprise your taste buds!!For more recipes and detailed and directions SUBSCRIBE and FOLLOW the Fairies Cuisine on its YouTube page, link below:https://www.youtube.com/channel/UCiZuIwEqdDQrXXlFU82WRMw/featured?view_as=subscriber