ARNAVUT CIGERI (LAMB'S LIVER WITH RED PEPPERS)
2 sm Onion; peeled, sliced 1/8 inch thick and separated into rings1 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 pernod or any other anise flavoured 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.
LAMB BULGUR PILAVI
1/4 cup butter
1/2 pound lamb, chopped
2 onions, chopped
2 cups coarse bulgur, rinsed and drained
4 large tomatoes, peeled and chopped
3 cups chicken broth
salt to taste
Heat butter in a large, deep skillet over medium high heat . Cook lamb and onions until onions are very light brown. Stir
in bulgur, and cook about 3 minutes. Stir in chicken broth and tomatoes. Season with salt. Bring to a boil, reduce heat, and
simmer until all moisture is absorbed, about 30 minutes.
For the dough
2 cups all-purpose flour
½ tsp salt
1 egg, lightly beaten
For the filling
1 small onion, grated
1 pound ground beef or veal
1/3 cup chopped fresh parsley
freshly ground pepper
Yogurt and garlic sauce
2 cups yogurt, at room temperature
2-3 tsp minced garlic
2 Tbs butter
1 tsp Aleppo pepper
pinch of sumac, optional
Prepare the dough by making a well in the flour, and adding the salt, egg, and ¼ cup water in the centre. Using your fingers,
work the ingredients together until dough is formed.
Prepare the filling by mixing together in a bowl the grated onion, meat, parsley, salt, and pepper to taste. Set aside.
In a small bowl combine the yogurt and garlic, with salt to taste, if desired. Let sit at room temperature until ready
Divide the dough into 2 balls. Roll out one ball of dough at a time on a lightly floured surface until very thin (about
1/16 inch). Cut strips 1 inch wide, then cut into 1-inch squares. Place about a ½ teaspoon of filling in the center of each
square. Bring the four corners together over the filling and pinch to seal. Continue making manti until all the dough and
filling are used. Place the manti on a lightly floured surface to lightly coat them.
Lightly fry the manti until the manti parcels turn golden in colour. This usually takes about 4-8 minutes.
Then, bring a large pot of salted water to a boil and in half the manti. As soon as they are cooked they will rise to
the surface. Remove them from the pot with a slotted spoon and place in a serving bowl or individual bowls with a tiny bit
of the cooking liquid. Cover to keep warm while cooking the remaining manti.
Pour most of the yogurt sauce over the manti saving the rest to pass in a serving dish. Quickly heat the butter in a small
skillet and when the butter is sizzling hot, quickly add the pepper and paprika, mixing well. Remove from the heat and drizzle
over the yogurt sauce. Sprinkle with sumac if desired. Serve manti at once with yogurt sauce.