Kebdah Makly

• 6 slices calfs or lambs liver
• 3 tablespoons extra-virgin olive oil plus more for frying
• 2 tablespoons wine vinegar
• Salt and pepper
• Oil
• Juice of 1/2 lemon (optional)
• 2 tablespoons finely chopped flat-leaf parsley (optional garnish)
• 1 mild onion, very thinly sliced (optional garnish)

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

calfs, extravirgin olive oil, wine vinegar, salt, oil, lemon, flatleaf parsley, onion

Taken from www.epicurious.com/recipes/food/views/kebdah-makly-373248 (may not work)