Lamb’s liver is traditionally used, but calf’s liver is tastier and more tender. It is also more expensive.

　　

Ingredients

serves 6

　　6 slices calf’s or lamb’s liver

　　3 tablespoons extra-virgin olive oil plus more for frying

　　2 tablespoons wine vinegar

　　Salt and pepper

　　Oil

　　Juice of 1/2 lemon (optional)

　　2 tablespoons finely chopped flat-leaf parsley (optional garnish)

　　1 mild onion, very thinly sliced (optional garnish)

　　

Step 1

Cut the liver into 1-inch pieces, and remove any sinews or membranes. Mix the olive oil and vinegar with salt and pepper and marinate the liver for 1 hour in this mixture.

　　

Step 2

Pour the liver and its marinade into a skillet and cook over high heat for 2 or 3 minutes, turning the pieces over, until brown on the outside but still pink and juicy inside. (Liver dries very quickly and is not good overcooked.)

　　

Step 3

Serve hot or cold, sprinkled with lemon juice, and garnished with chopped parsley and onion slices if you like.

　　

Variations

Step 4

A Moroccan way is to add a good sprinkling of paprika, and ground cumin and coriander to the frying oil.

　　

Step 5

For a Turkish “Albanian-style” liver, cut the liver in small cubes, salt them, and dredge in flour. Deep-fry in about 1/2 inch very hot sunflower or vegetable oil for 1–2 minutes until crisp and brown. Lift out with a slotted spoon and serve sprinkled with ground chili pepper or flakes, or with paprika. Accompany with sliced onions rubbed with salt and sprinkled with 2 teaspoons sumac.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf