Arnavut ciğeri — Turkey

Arnavut ciğeri, meaning liver Albanian-style, is a Turkish dish of small cubes of lamb or veal liver, lightly coated and fried in oil alongside potatoes cut into similarly small cubes, seasoned with chili and salt. Despite its name, the dish is associated with Turkish cooking rather than with Albania itself. This dish is reported across Turkey, commonly served in meyhane taverns and home kitchens as a starter or light main course, often alongside raki and other cold mezze. The liver is trimmed of membranes, cut into small even cubes, lightly dusted with flour and fried in hot oil until browned and crisp on the outside while staying tender inside; the potatoes are cubed and fried separately until golden. Both are combined, seasoned with chili flakes and salt, and finished with a scatter of sliced onion, chopped tomato and fresh parsley. Within the wider family of fried liver dishes found across the region, this version is distinguished by the small, even dice of both liver and potato and the accompanying onion, tomato and parsley garnish, which lightens the dish and is served fresh rather than cooked into it.