How to make Albanian Liver? There are also 18 comments to give you an idea. Tips of the recipe, thousands of recipes and more... Türk Liver, frying liver, tricks of cooking liver, pan liver, how to make liver pan, beef liver, sheep liver, lamb liver, appetizer liver, liver with potatoes, liver with potatoes, Practical Recipes

Albanian Liver

Portion: 3-4 Persons Preparation: 10 min Cooking: 10 min
It's not pleasant!Well!Beautiful!I liked it!Wonderful! Wonderful!
( 28 oy 4,00/5)
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Albanian liver is the king of appetizers. Some like it very much and can't give up its taste, some do it like me but don't eat it :)

A person should give his due even when doing something he does not eat. So how do we give justice to this recipe? Let me share with you the kitchen secrets I learned from my family.

Potato Liver Pan

For a soft and delicious liver:

  • If the liver is not chicken liver, its membrane and nerves must be cleaned.
  • It must be cooked in hot and plenty of oil.
  • Liver should not be cooked for more than 1-1,5 minutes. Remember, overcooking makes the liver tough.
  • For a more delicious liver, a small amount of frying oil should be taken into another pan, red pepper should be added, it should be roasted a little and drizzled over the cooked liver.

Liver Pan

Ingredients for Albanian Liver Recipe

For the liver:

  • 500 gr. veal, lamb or chicken liver
  • Oil (for frying)
  • 2 cups of water
  • salt


Garniture:

  • 2 medium potatoes
  • Vegetable oil
  • 2 medium onion
  • Parsley
  • salt

How to Make Albanian Liver Recipe?



Garnishes :
  1. First of all, cut your onions into piyaz (half moon shape) and rub them with salt. Wash and drain the onion from which you took the bitterness. Add finely chopped parsley and mix well.
  2. Peel and dice the potatoes. Fry in hot oil for 3-4 minutes and transfer to a paper towel lined plate.

Liver:

  1.  If you are going to use sheep liver, peel the membrane of the liver, clean the nerves and cut into small cubes.
  2. Mix 1 glasses of flour and some salt in 2 bag. Take the cubed livers in this bag and shake them in flour.
  3. Put it in a sieve to spill the excess flour on the lungs and shake it out again.
  4. Heat oil in a deep frying pan. Cook the livers in hot oil for 1 minute, stirring. Drain with a colander.
  5. Add it on top of the previously fried potatoes and mix.
  6. Serve with onions.
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"Albanian Liver18 comments for ”

  • On June 19, 2019 at 17:46 PM
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    I am a patient of cobbled liver made from beef liver and lamb liver, and I will try it according to the recipe you have told, thank you.

    Answer
  • On February 28, 2017 at 10:43
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    I'm doing it for the first time today, I hope it's good

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  • On June 30, 2014 at 09:47 PM
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    I always do it, but when it doesn't work, they stick to each other, I wonder why?

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    • On June 30, 2014 at 17:54 PM
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      You add less flour. The best method is to put the flour in a clean bag and throw the lungs into it and shake it. If you do this twice, that is, if you flour and fry the first liver and move on to the others, you will not have any problems. Yours sincerely

      Answer
  • Oct. 16, 2013 at 18:58 PM
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    Except for a very good liver, it is very healthy and practical than me, after washing the livers, you soak them in a mixture of salt, pepper, cumin, red pepper, olive oil and vinegar the night before, in this mixture there will be half vinegar and half olive oil, and the amount of liver will exceed the amount of liver by a finger. enjoy your meal

    Answer
  • On April 04, 2013 at 20:57 PM
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    very nice hand, well done nilay

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  • on July 14, 2012 at 19:06
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    After cooking the liver, it will be more delicious if you add red pepper and cumin on it. :)

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  • On April 11, 2012 at 22:47 PM
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    I made cobbled liver for the first time, it was very good, I kept the livers in milk on a plate for 30 minutes. I cooked it for 4-5 minutes to make it cleaner and not raw, and it became much softer and crunchy. Thank you everyone, good evening.

    Answer
  • March 12, 2012 at 18:41
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    Tonight we will try the cobbled liver, I think it looks very good, I hope my family will like it, good luck to you….

    Answer
  • on May 11, 2011 at 10:04
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    Soak the livers in milk for at least 1 hour and let them rest, then drain but do not wash. Mix one teaspoon of baking soda with 1 teaspoon of red pepper, then dust them with flour and fry them. Try it like this. Enjoy your meal.

    Answer
  • On January 28, 2011 at 11:11 am
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    I tried it for the first time and ate it with my foreign french friend, they liked it very much.

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  • On December 22, 2010 at 18:23
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    Dear Nilay, your New Year's menu inspired me, really harmonious tastes, we also consume a lot of appetizers at crowded tables :)

    Let me tell you a little secret about Albanian liver, as someone who came from the Balkans :), what you say is very correct, in order, if we cover the container we put the liver in with a lid during frying, and after frying the last batch, we pour 2 tablespoons of vinegar on it, depending on the amount of the liver. we get a great result.. good luck to your hands and idea :)

    Answer
  • Sept. 10, 2010 at 16:50 pm
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    Hello there,
    After flouring, I fry a little margarine and vegetable oil mixture in a pan. It becomes soft. I recommend it. It looks great for you too..

    Answer
  • Sept. 02, 2010 at 12:09 pm
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    I will try it tonight, I hope it will be good

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  • on August 18, 2010 at 15:40
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    super i will try it soon, good luck to you

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  • on May 06, 2010 at 18:08
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    Thanks for the recipe.It will be a nice meal for my son.

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  • On April 30, 2010 at 19:20 PM
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    nılay dear hello your hands look very good

    Answer

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