July 12, 2012 § Leave a comment
J: Welcome to the second installation in our round-the-world cooking trip. This offering is a national dish of Albania (Tirana is the Albanian capital! *the more you know*), and is usually made with veal or beef liver. However, for the sake of our wallets, we opted not to use those meats. Lamb is another common meat used in Albanian cuisine, and since neither of us had cooked or eaten lamb before, we decided we’d take the opportunity to try something new, so we substituted that instead.