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This Turkish Cuisine video shows you how to make Arnavut Ciger, or Albanian Liver.
Tags:How to Make Arnavut Ciger,albanian liver,cooking lessons,cooking tips,hot turkish appetizers,kitchen skills,liver recipe,turkish cuisine,turkish style liver dish
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How to Make Arnavut Ciger
Now it’s time to get ready to make our delicious hot appetizer. But before we do that I’m just going to check on our orzo and see how it’s doing, it seems like it’s about done so I’m just going to turn it off, put a paper towel over it and close it and let that steam up really nicely.
So for our appetizer today, we’ll be making Arnavut Ciger. Arnavut Ciger literally means Albanian Liver and it is a very popular appetizer you can find in many Turkish restaurants, it’s very easy to make. What you need is 1 pound of finely chopped cubed liver, 1 lemon cut into wedges, ¼ of a bunch of parsley finely chopped, oil for frying, 1 onion finely sliced, 1 cup of flour, 2 radishes that I’m going to use for garnish, salt and some paprika.
So anytime you order liver from a Turkish restaurant it’s usually lamb’s liver but I find that veal liver is much, much softer and much, more tender. So what we’re going to do now is just I’m going to make our onion mixture which is really easy and have a bowl right here just going to pour some onions and our parsley and this you just go into garnish your plate with and actually eat raw with the liver because it really great taste and great color. So you just want to mix it up lightly with the fork and you can also lead that to the side, now waiting for a skillet to get nice and hot so I’ll pour my oil.
Now you don’t have to put salt and liver right away if you do you put salt on the liver, it’s going to get really tough, so you put salt at the very end. Now when you fry this liver, it’s going to come with thick membranes on it, it’s going to be like a clear thick lining. You just want to slice that off and anytime you get to the middle you also want to slice off the membranes from the inside.
So what I like to do is just add my tablespoon of paprika and mix that all together and you could do this while you’re waiting for it to get hot because—is best when it’s eaten really hot and made right away, so that’s why we save her appetizer last. Usually we do our appetizers at the very beginning. But this is always done really well when it’s hot. Every time we go to Turkish restaurant with my cousin Beth, she’s always telling me that she wants soup because she loves the lentil soup and she loves liver. She’s always like I want my liver well done and extra crispy and really hot.
So I always get that from her, she’s always telling me, make sure it’s really hot and crispy. So you just want to mix with the paprika just like that and you can add a little red pepper as well if you want a little spice and then what I’m going to do is just pour it into our flour. You want to mix that around, you want to really get it coated nicely and then you want to have a sifter. After this is all nice and coated, I’m just going to pour it through the sifter and kind of shake off all the excess.
And you could use your hands to hear us more comfortable because you could see it’s really fast as appetizer. And it’s great because it’s common to every Turkish restaurant I mean when we go to a restaurant at my house with my mom and my brother, they each order their own, They love this it’s like a delicacy, it really is. So you just want to go through this and sit out all that extra flour and nature this is really nice and hot when you put it in. Let’s just wait for that to get really nice and hot.
So while we’re waiting for our Orzo to settle I’m just going to leave it down here and bring my skillet much closer to you. So I can work better and you really want to get this a nice rolling boil turn that off and now just get my serving platter here and this was already hitting up over this and it looks like its nice and hot just going to pour it in there.
We’re just going to do for about a minute. Turn it around a few times you don’t want it to be too hard, too tender so just boil it, about a minute total. So this is almost done what I want to do is just place our onions with the parsley and just give it a nice mix, put it on a nice serving platter and that what we’re going to do is just lay on our—right on top of this mixture. It’s going to be really great and delicious.
And this is done and what you want to do now, now is a good time to take some salt and put it on top. It needs a little salt. You have to strain it too much because it’s delicious with all that oil, you see it, you see it’s just great crispy color. So easy and so fast and almost everybody I know. Every time we go to any Turkish restaurant this is the number one ordered hot appetizer.
And now it’s time to garnish I just like to take a few radishes that I’ve soaked in water and as you could see they open to like a rose and a few wedges of lemon because every time you ordered Ciger you always get it with some Lemon because you could always squeeze a little bit of fresh on top really makes it delicious.
So this is the Arnavut Ciger, this is what it is when you go to a Turkish restaurant and you see it and they may need this is what it looks like it’s very tender and crispy and delicious. Afiyet olsun!