Albanian-style fried liver with sumac onions (Arnavut ciğeri)

1. Slice the onions into thin half-moons and rub them with the sumac, a pinch of salt and the chopped parsley.

2. Cut the potatoes into small cubes and fry them in the oil until crisp; drain on kitchen paper and salt.

3. Trim the liver of any membranes and cut it into 1.5 cm cubes; rinse in a colander under cold water and drain.

4. Mix the flour with the paprika and cumin, toss the liver cubes in it thoroughly and shake off the excess in a sieve.

5. Fry in batches in the hot oil for 1-2 minutes until crisp outside and pink inside, salting at the end.

6. Pile onto a platter with the fried potatoes and top with the sumac onions.

Tip: The original uses lamb or calf's liver; if you can find it, use that – it's even more tender. Salt the liver only after frying, or it will toughen.