Title: Arnavut cigeri (lamb's liver with red peppers
 Categories: Middle east, Turkish, Side dish, Offal, Publication
      Yield: 4 Servings
 
      2 sm Onion; peeled, sliced 1/8
           ;inch 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
           ;and cubed
    1/4 c  Raki; or ouzo or pernod or
           ;any other anise flavored
           ;aperitif
    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 inch 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.