---------- Recipe via Meal-Master (tm) v8.02
  Categories: Middle east, Turkish, Side dish, Offal, Publication
       Yield: 4 servings
       2 sm Onion; peeled, sliced 1/8
            ;inch thick and separated
            ;into rings
       1 tb Salt
     1/4 ts Salt
     1/4 c  Parsley; finely chopped and
            ;preferably flat leaf
     1/4 ts Hot red pepper; crushed
       1 lb Lamb’s liver; trimmed and
            ;cut into 1/2 inch cubes, or
            ;1 lb. calf’s liver, trimmed
            ;and cubed
     1/4 c  Raki; or ouzo or pernod or
            ;any other anise flavored
     1/4 c  Flour
     3/4 c  Olive oil
            Black pepper; freshly ground
       2    Red Peppers, long; Italian
            ;type, cut in half, deribbed
            ;seeded, and cut lengthwise
            ;into 1/8 inch wide strips
     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. Let them rest
   at room temperature for 30 minutes, then rinse under
   warm running water and squeeze them gently but
   completely dry. In a large bowl, toss the onions,
   parsley and red pepper together until well mixed. Set
     Drop the liver into a bowl, pour in the raki and
   stir together for a few seconds.  Then pour off the
   raki.  Toss the liver and flour together in another
   bowl, place the liver in a sieve and shake through all
   the excess flour.  In a heavy 10 to 12 inch skillet,
   heat the oil over high heat until a light haze forms
   above it.  Add the liver and stir it about in the hot
   oil for 1 or 2 minutes, or until the cubes are lightly
   browned. Stir in the remaining 1/4 teaspoon of salt
   and a few grindings of pepper. With a slotted spoon,
   transfer the liver to paper towels to drain.
     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.