Arnavut Cigeri

Description
This recipe is for 4 serves.

Ingredients

 * 2 	small  Onion, peeled, sliced 1/8 inch thick and separated into rings
 * 1 	tbsp 	Salt
 * 1/4 	tsp 	Salt
 * 1/4 	cup 	Parsley, finely chopped and
 * Preferably flat leaf
 * 1/4 	tsp 	Hot Red Pepper, crushed
 * 1 	lbs 	Lamb liver, trimmed and cut into ½ inch cubes, or 1 lb. calf's liver, trimmed and cubed
 * 1/4 	cup 	Raki, or ouzo or pernod or any other anise flavored aperitif
 * 1/4 	cup 	Flour
 * 3/4 	cup 	Olive Oil
 * Black Pepper, freshly ground
 * 2 		Red Peppers, long, Italian Type, cut in half, deribbed

Directions

 * 1) 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.
 * 2) Let them rest at room temperature for 30 minutes, then rinse under warm running water and squeeze them gently but completely dry.
 * 3) In a large bowl, toss the onions, parsley and red pepper together until well mixed.
 * 4) Set aside.
 * 5) Drop the liver into a bowl, pour in the raki and stir together for a few seconds.
 * 6) Then pour off the raki.
 * 7) Toss the liver and flour together in another bowl, place the liver in a sieve and shake through all the excess flour.
 * 8) In a heavy 10 to 12 inch skillet, heat the oil over high heat until a light haze forms above it.
 * 9) Add the liver and stir it about in the hot oil for 1 or 2 minutes, or until the cubes are lightly browned.
 * 10) Stir in the remaining ¼ teaspoon of salt and a few grindings of pepper.
 * 11) With a slotted spoon, transfer the liver to paper towels to drain.
 * 12) 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