Arnavut ciğeri, Turkish for Albanian liver, is actually lamb’s liver. It is cut into strips, pan fried with with onions, dusted with paprika, and served with fresh parsley leaves. I had never had an impressive plate of it outside of Turkey until a trip to Mangal 2 in Dalston, London last night. Everything we ate was excellent, but this left a big impression. It was perfectly spiced and brimming with that gamey liver goodness.
Mangal 2 Ocakbasi
4 Stoke Newington Road
London, N16 8BH
Categories: Culture, Daily Food Photo, Fried Foods, Gastronomic Traditions, Offal, Turkish Cuisine
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Omg, that’s better than Arnavut cigeri, because it’s more like what we call “yaprak ciger” or “edirne cigeri”. Sliced instead of cut to small cubes. This is the best type of ciger for my personal taste.
May 14th, 2010 at 7:28 am