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Macedonian Fried Liver with Onions
Crni Drob so Kromid
A simple yet flavorful dish of pan-fried chicken or pork liver with plenty of caramelized onions, seasoned with paprika and black pepper. Often served as a hearty appetizer or a light main course.
ð§ ææ
- 500 g Chicken or Pork Liver(trimmed of membranes and cut into bite-sized pieces)
- 3 large Onions(thinly sliced)
- 3 tbsp Vegetable Oil or Lard
- 1 tsp Sweet Paprika
- to taste Salt
- to taste Black Pepper
- 2 tbsp Fresh Parsley(chopped, for garnish)
ðšâð³ äœãæ¹
- 1
Heat the oil or lard in a large skillet over medium heat. Add the sliced onions and cook slowly, stirring occasionally, until they are soft and deeply caramelized, about 15-20 minutes. Do not rush this step, as the sweetness of the onions is key to the dish.
- 2
Push the onions to one side of the skillet. Add the liver pieces to the other side and cook for about 3-5 minutes per side, until browned on the outside but still slightly pink in the center. Avoid overcrowding the pan; cook in batches if necessary.
- 3
Stir the liver and onions together. Sprinkle with sweet paprika, salt, and black pepper. Cook for another 1-2 minutes, allowing the flavors to meld.
- 4
Remove from heat. Garnish with fresh chopped parsley before serving.
ð¡ ããã®ã³ã: Serve immediately with crusty bread to soak up the juices.
ð¡ ããã®ã³ã
- âUse good quality liver for the best flavor and texture.
- âDon't overcook the liver, as it can become tough.
- âCaramelizing the onions slowly is crucial for sweetness.
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- Add a splash of red wine or vinegar during the last minute of cooking for extra depth.
- Include a pinch of red pepper flakes for a touch of heat.