Türkische Leber mit Zwiebeln (Arnavut Ciğeri)
Arnavut ciğeri Aussprache: ar-nah-VOOT chee-air-ee
Arnavut ciğeri ist ein beliebtes türkisches Meze aus zarten, gewürzten Lammleberwürfeln, die schnell in der Pfanne gebraten werden, bis sie außen knusprig, innen aber rosa und saftig sind, und dann mit karamellisierten Zwiebeln, Petersilie und Sumach vermengt werden. Der Name bedeutet „albanische Leber“ und spiegelt die albanischen Köche wider, die es in osmanischer Zeit populär machten. Es ist ein klassischer Vorspeise oder Beilage, die in der gesamten Türkei genossen wird, besonders im Istanbuler Bezirk Beyoğlu, wo es traditionell als Teil eines rakı-geschwängerten Abend-Mezze-Spreads serviert wird. Der Kontrast aus süßen Zwiebeln, frischen Kräutern und erdigem, kreuzkümmelgewürztem Leber macht es süchtig.
Türkische Leber mit Zwiebeln (Arnavut Ciğeri)
Arnavut ciğeri
Aussprache ar-nah-VOOT chee-air-ee
- Für
- 4
- Vorbereitung
- 25 Min.
- Zubereitung
- 15 Min.
- Gesamt
- 40 Min.
- Schwierigkeitsgrad
- Mittel
Zutaten
Mengen wurden angepasst. Kochzeiten und Pfannengrößen bleiben gleich.
Zubereitung
Remove any membrane or veins from the liver and cut it into ¾-inch (2 cm) cubes. Pat the cubes very dry with paper towels.
Slice the onions into thin half-moons. Place them in a bowl, sprinkle with ½ teaspoon of the salt, and gently massage. Set aside for 10 minutes to soften.
In a shallow bowl, mix the flour, cumin, paprika, chili flakes (if using), remaining 1 teaspoon salt, and black pepper. Toss the liver cubes in this seasoned flour until lightly coated, then shake off excess.
Heat ⅓ cup (80 ml) of the oil in a large heavy skillet over medium-high heat until shimmering. Add the liver in a single layer without crowding (fry in two batches if necessary). Cook undisturbed for 1–2 minutes until golden and crisp on the bottom.
Flip the cubes and cook 1 minute more until the outside is browned but the center is still slightly pink. Remove with a slotted spoon to a plate lined with paper towels.
Add the remaining oil to the same pan. Squeeze the onions to remove excess liquid and add them to the hot oil. Fry over medium heat, stirring often, until they turn golden brown and the edges begin to crisp, 6–8 minutes.
Return the fried liver to the pan with the onions. Toss gently for 30 seconds to combine and reheat.
Remove from heat. Sprinkle generously with chopped parsley and sumac. Serve immediately while hot.
Regionale Varianten
Some cooks add a pinch of dried oregano to the flour or finish the dish with a handful of sliced green chilies fried alongside the onions. In certain regions it is served on a bed of lightly dressed arugula.
Tipps des Kochs
- Use very fresh lamb liver from a trusted butcher; it should be deep red and have little odor.
- Do not overcook the liver or it will become tough; the interior should remain slightly pink.
- Prepare all ingredients before you start frying; the dish comes together very quickly once the pan is hot.
Dazu servieren
Rakı or cold beer, fresh bread, shepherd’s salad (çoban salatası), and pickled vegetables.
Vorbereiten und Aufbewahren
Best eaten fresh, but the onions can be fried a few hours ahead and gently rewarmed with the liver just before serving.
