Arnavut ciğeri

Arnavut

Arnavut ciğeri

Arnavut ciğeri (literally "Albanian liver") is a traditional Turkish dish made from fried liver and onions. It is a popular appetizer or meze in Turkey and is often served with a side of sumac-seasoned onions and parsley.

Ingredients

The main ingredients of Arnavut ciğeri include:

• Liver (usually beef or lamb)
• Onion
• Flour
• Salt
• Black pepper
• Cumin
• Paprika
• Vegetable oil for frying
• Parsley
• Sumac

Preparation

The preparation of Arnavut ciğeri involves several steps:

1. The liver is cleaned and cut into small cubes.
2. The liver cubes are then coated with a mixture of flour, salt, black pepper, cumin, and paprika.
3. The coated liver is deep-fried in hot vegetable oil until crispy and golden brown.
4. The fried liver is drained on paper towels to remove excess oil.
5. Onions are thinly sliced and mixed with sumac and chopped parsley.
6. The liver is served hot, accompanied by the sumac-seasoned onions and parsley.

Serving

Arnavut ciğeri is typically served as a meze, which is a selection of small dishes served as appetizers in Turkish cuisine. It can also be enjoyed as a main course, often accompanied by pide (Turkish flatbread) or pilaf.

Cultural Significance

Arnavut ciğeri is a beloved dish in Turkey and is often found in meze platters at restaurants and social gatherings. The dish is named "Albanian liver" due to its association with the Albanian people who have historically lived in the region and contributed to the culinary traditions of the Ottoman Empire.

Related Pages

• Turkish cuisine
• Meze
• Liver
• Sumac
• Parsley
• Pide
• Pilaf