Albanian Lamb Liver Recipe (Arnavut Cigeri)


This Albanian lamb liver recipe (Arnavut Cigeri) is from ottoman empires but they learned many years ago from Albanians which is why this mezes name is still Albanian liver. The Cuisine of Albania the country bordering Greece, Montenegro, Kosovo and the Republic of Macedonia.


Albanian Lamb Liver Recipe (Arnavut Cigeri)


5-10 minutes to make

Serves 4



  • 1 Onion, skinned and thinly sliced [or 6 spring onions sliced into thin rings]
  • 1 Lb liver, lamb, gristle removed
  • 2 Tbsp flour
  • 1 Tbsp paprika – divided use
  • 4 Tbsp olive oil
  • 2 clove Garlic, skinned and crushed
  • 2 Tbsp parsley, finely chopped, for garnish



Arrange the sliced onion on a serving plate. Wash the liver, pat dry, and cut into 3/4-inch pieces.

Place the flour and half the paprika in a bowl and mix well. Add the liver pieces and toss until well coated.

Heat the oil in a frying pan, add the liver pieces and fry 2-3 minutes, turning over a few times. Do not overcook – the pieces of meat should still be faintly pink and juicy inside. Remove the liver with a slotted spoon and arrange on the onion slices.

Pour off all but 3 Tbsp of the oil. Add the remaining paprika and the garlic and fry for 1 minute, stirring constantly. Pour this paprika-garlic mixture over the liver and set aside to cool.

Note: This is the original style of this meal, but if you want to garnish, you can dice and fry 1 potato and 1 carrot and they add to the liver.

Fast, easy. No lamb liver so just used beef liver, from the critter next door, received from the neighbor at slaughter time. Actually white onion used. Hungarian paprika, and very flavor full. Timing is as given, but a bit on the short side for frying the liver pieces, to keep that faintly pink and juicy state.

This is allowed to cool. I expect it was derived as an appetizer, and the basically just above room temperature serving was a good idea, even if it was, for us, the meat of the meal – served with yogurt purslane salads and the eggplant mashed.


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