LIVER STEW (STIFADO)
You can call it an appetizer, but it’s also a main. In all the cafes of my village you will find it in small saucers to accompany your raki.
I think even those who don't like liver will enjoy this recipe.
500g liver (beef, lamb or pork)
600g of dried onions
70ml olive oil
100ml red wine
2 tablespoons vinegar
2 large ripe tomatoes
100ml tomato juice
3-4 laurel leaves
4-5 grains of spice
½ teaspoon cumin
Salt & pepper
Cut the liver into small pieces and wash very well, leave to strain.
In a saucepan heat the olive oil with a sprinkle of chives. Add the pieces of liver and sauté on both sides. Quench with vinegar and cook for a little while longer for the vinegar to evaporate.
Add the onions, whole if they are small or sliced if large. Add the wine, the grated tomatoes, the juice and the spices.
Cook on low temperature for about 45 minutes. If necessary, add a little warm water.
Remove from heat, season with fresh pepper and allow food to stand for 10 minutes before serving.
Serve on its own or with French fries or rice.