Kebdah Makly

Directions

1. 1
   Cut the liver into 1-inch pieces, and remove any sinews or membranes.
2. 2
   Mix the olive oil and vinegar with salt and pepper and marinate the liver for 1 hour in this mixture.
3. 3
   Pour the liver and its marinade into a skillet and cook over high heat for 2 or 3 minutes, turning the pieces over, until brown on the outside but still pink and juicy inside.
4. 4
   (Liver dries very quickly and is not good overcooked.)
5. 5
   Serve hot or cold, sprinkled with lemon juice, and garnished with chopped parsley and onion slices if you like.
6. 6
   A Moroccan way is to add a good sprinkling of paprika, and ground cumin and coriander to the frying oil.
7. 7
   For a Turkish Albanian-style liver, cut the liver in small cubes, salt them, and dredge in flour.
8. 8
   Deep-fry in about 1/2 inch very hot sunflower or vegetable oil for 12 minutes until crisp and brown.
9. 9
   Lift out with a slotted spoon and serve sprinkled with ground chili pepper or flakes, or with paprika.
10. 10
    Accompany with sliced onions rubbed with salt and sprinkled with 2 teaspoons sumac.