Serve with potatoes.

　　

Ingredients

serves 6

　　1 onion, cut in half and thinly sliced

　　Salt

　　1 1/2 pounds calf ’s or lamb’s liver

　　1 1/2 tablespoons paprika

　　Flour

　　Olive oil

　　2–3 tablespoons finely chopped parsley to garnish

　　

Step 1

Sprinkle the onion with salt and leave for an hour to soften and lose its strong taste. Drain the juices released.

　　

Step 2

Cut the liver into strips 1 inch thick and remove any tough sinews or skin. Sprinkle with 1 tablespoon paprika and toss well, then roll in flour, shaking to separate all the pieces of liver.

　　

Step 3

Heat a little oil in a frying pan and fry the liver briefly over medium-high heat, stirring and turning the pieces, until browned all over but still pink and juicy inside. Remove from the pan and drain on paper towels. Sprinkle with a little salt.

　　

Step 4

Mix the remaining 1/2 tablespoon paprika with a little of the frying oil and dribble over the liver. Serve garnished with parsley and the softened onions.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf