Black Liver Country Style


1h
Servings: 
4
Stanislava Dimitrova
How it's made: 

Black Liver Country Style is part of every Bulgarian pub's menu. The recepies vary in different regions of the country - somethimes the dish is dominated by onions, sometimes by sweet tomato sauce, sometimes flavorful mushrooms are added. Although, like most traditional Bulgarian dishes, it is not very stylish, the dish tastes really great.

Chop the liver into large cubes and soak in milk for about an hour. The milk absorbs odors and ensures bettel flavor of the meal. Remove the liver cubes from the milk and sprinkle with flour. Sauté the liver in olive oil. Slice the onion and peppers Julienne style and add them to the liver. Season with salt and black pepper. Slice one hot pepper in half and throw it in. Add a few strings of fresh thyme and the chopped tomatoes. Let it simmer for another 10-15 minutes. Before you serve, sprinkle with fresh parsley. Serve with plenty of lemon and hot peppers for those who prefer spicy food.

Shopping list: 
2 pounds of liver
4 onions
2 tablespoons flour
1/4 cup olive oil
3 green peppers
1-2 hot peppers
2 large tomatoes
salt and black pepper
fresh thyme
handful of fresh parsley
1 cup of milk
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