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Cut the liver into cubes, all of the same size. The larger the cubes, the more ‘livery’ the end product will be, so if you’re not sure, start small.
Wash the cubes in cold water, to remove any excess blood, then let drain in a colander for a few minutes.
Meanwhile, mix together the flour, salt, pepper, cumin, paprika, and chili flakes in a bowl.
In another bowl, add the sliced onions, parsley and sumac. Set aside.
Heat a frying pan over medium high heat with the oil and butter. Take a few cubes of liver and toss them in the flour/spice mixture, then add them to the hot oil. Fry, gently flipping the pieces so that all sides get fried, until they outsides are golden and crispy, but the insides are still a touch pink (break one or two open to check on this).
Keep working in batches until you’ve cooked all of the liver cubes. Adjust the heat as necessary, they should be sizzling, but not scorching.
Sprinkle the onion salad with salt, then toss. Serve the liver cubes alongside the onion salad, sprinkled with flaky salt and/or more chili flakes if you like it spicy. Enjoy!