Peinirli with spicy livers

For 4 peinirlis
COOKING: 1 hour and 10'
WAITING: 1 hour
COST: € 2.80 per portion
Recipe: Andreas Lagos
Food styling: Makis Georgiad

For the yeast:
380gr flour for every use
340ml of medium hot water
1 ½ teaspoon of white crystal sugar
2 teaspoons of fresh yeast
1 ½ teaspoon of salt
2 tablespoons of olive oil
For the sauce:
5 florini's peppers
3 tablespoons of olie oil
salt and pepper

For the livers:
700 gr of livers
4 tablespoons of olive oil
1 chopped onion
2 chopped cloves of garlic
1 ½ teaspoon of sweet or smoked paprika
1 teaspoon of cumin (grated)
½ teaspoon of cinnamn in powder
salt and pepper

For the trimming:
1 teaspoon of spicy plakes
scrap of one lemon (without wax)
4 tablespoons of fresh chopped mint