MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Arnavut Cigeri (Lamb's Liver with Red Peppers)
 Categories: Turkish, Offal, Lamb , Alcohol
      Yield: 4 servings
 
      2 sm Onion; peeled, sliced
           - 1/8" thick and separated
           - into rings
      1 tb Salt
    1/4 ts Salt
    1/4 c  Parsley; finely chopped and
           - preferably flat leaf
    1/4 ts Hot red pepper; crushed
      1 lb Lamb's liver; trimmed and
           - cut into 1/2 inch cubes -OR-
      1 lb Calf's liver, trimmed, cubed
    1/4 c  Raki or Ouzo or Pernod
    1/4 c  Flour
    3/4 c  Olive oil
           Black pepper; freshly ground
      2    Red Peppers, long; Italian
           -type, cut in half, deribbed
           -seeded, and cut lengthwise
           -into 1/8" wide strips
 
  Place the onion rings in a sieve or colander, sprinkle with 1
  tablespoon of the salt, and turn them about with a spoon to coat
  them evenly. Let them rest at room temperature for 30 minutes,
  then rinse under warm running water and squeeze them gently but
  completely dry. In a large bowl, toss the onions, parsley and red
  pepper together until well mixed. Set aside.

  Drop the liver into a bowl, pour in the raki and stir together for
  a few seconds.  Then pour off the raki. Toss the liver and flour
  together in another bowl, place the liver in a sieve and shake
  through all the excess flour.

  In a heavy 10 to 12 inch skillet, heat the oil over high heat
  until a light haze forms above it. Add the liver and stir it about
  in the hot oil for 1 or 2 minutes, or until the cubes are lightly
  browned. Stir in the remaining 1/4 teaspoon of salt and a few
  grindings of pepper. With a slotted spoon, transfer the liver to
  paper towels to drain.

  Mound the liver in the center of a heated platter, arrange the
  onion-ring mixture and red pepper strips around it and serve at
  once.
 
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