Arnavut Ciğeri

Remove the skin and sinew from the liver.

Cut the liver into 1 cm cubes. Rinse the liver briefly and place into a seive to drain.

Put some of the oil into a frying pan so that it is just covering the base. Turn the heat on to medium/low.

In a bowl or deep plate mix the flour, first measure of salt and paprika flakes. Divide this into two with another plate or bowl.

Tip half of the drained liver cubes onto 3 or 4 paper towels, spread them out and pat dry with another couple of paper towels. Tip this into one of the plates of flour mixture.

Turn up the heat of the frying pan to medium.

Using your hands, toss the liver through the flour to coat each piece of liver.

Add the liver to the hot oil and fry for 1 minute, turn and fry for another minute. Try an get all sides brown in the shortest time.

Take a piece out and cut it in half. It should be a very light pinky brown colour. Dark brown and its overdone, pink and its underdone. remove from the pan onto paper towels.

Add some more oil to the pan and repeat the process.

Peel the onion, cut in half from the top to the base and then slice thinly to form half rings.

Add the second measure of salt, sumac, lemon juice and chopped parsley to the onion slices and mix well.

Put the cooked liver onto a serving plate and pile the onion mixture on top.

Serve with a salad or alongside other meze items.

This is best cooked close to serving as that's when it tastes best.

Traditionally only lambs liver is used but beef tastes just as good.