|Liver||1 Pound (beef or lamb)|
|Parsley||1 Cup (16 tbs), chopped|
|Onions||1⁄2 Cup (8 tbs), chopped|
|Hot red pepper||1⁄2 Teaspoon|
Wash the liver, pat dry and cut into pea-size pieces.
Heat the butter in a skillet and saute the liver, stirring frequently, for about fifteen minutes, or until well browned.
Add the parsley, onions, salt and red pepper.
Transfer to a serving dish and serve with Arak, Ouzo or other kind of liquor.