Instructions

Steps to Make It

Cube the liver with a sharp knife. The cubes should be about the size of dice. Place the cubed liver in a colander and rinse under very cold water washing away any extra blood.

Set aside to drain for a few minutes, then turn the washed liver cubes out on paper towels to remove the extra moisture.

In a clean plastic bag, shake together the salt, pepper, flour, and paprika. Add liver cubes and shake them inside the bag until all are lightly covered with the flour mixture.

Melt the butter and oil together in a large skillet. When hot enough for frying, add the floured liver cubes all at once. Gently arrange them with a wooden spoon, so all are in contact with the oil evenly.

When one side is browned, gently turn spoonfuls of the cubes and brown the other side. While browning you can arrange the cubes with your spoon to turn the uncooked sides, but never stir them too vigorously, or you'll risk losing the flour coating.

While the liver is cooking, peel and thinly slice the red onion, then cut the slices into quarters. Separate the layers and toss them together with the sumac and chopped parsley, and season with salt.

To serve, you can make a bed out the onion mixture and spoon the cooked liver on top, or you can serve the onions on the side in a separate bowl. The best side dish to go along with the liver are cubed potatoes that are baked or fried.