1 lb chicken, or lamb, or calf liver
Flour (for dredging)
Juice of 1 lemon
2 cloves garlic, chopped (optional)
Olive oil (for frying)
1. Wash the liver very well. If using lamb's or calf's liver, cut it 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. Add the oregano, lemon juice and garlic (if used). Pour the contents of the pan onto a serving dish and serve with lemon wedges and bread for dipping into the oil/lemon/oregano mixture.
3. May also be served as a main course. Simply increase the quantities according to how many people are being served. Serve with either fried potatoes or plain white rice.