Makes: 4 to 5 servings
1 lb chicken, or lamb or calf liver
flour (for dredging)
juice of 1 lemon
2 cloves garlic, chopped
olive oil for frying
salt
pepper
oregano
1. Wash the liver very well. If using lamb or calf liver, cut into strips or cubes.
2. Season the liver with salt and pepper and dredge in the flour. Shake off excess and fry in the olive oil over medium-high heat.
3. Add the oregano, lemon juice and garlic.
4. Pour contents of the pan onto a serving dish and serve with lemon wedges and bread for dipping into the oil/ lemon/ oregano mixture.
5. May also be served as a main course by increasing the quantities according to how many people
are being served.
6. Serve with either fried potatoes or plain white rice.
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