Moroccan Spiced Liver (Kebda Mchermla)

Ingredients

• 500 g Liver (Cut into small cubes)
• 1 bunch Cilantro (Finely chopped)
• 1 tbsp Paprika
• 1 tsp Cumin
• 3 Garlic (Cloves, minced)
• 1 tbsp Harissa (Chili paste)
• 3 tbsp Olive Oil
• Salt (To taste)
• 0.5 Preserved Lemon (Pulp and rind, finely chopped)
• 1 Tomato (Grated)
• 2 tbsp Vinegar
• 2 tbsp Parsley (Freshly chopped)

Steps

1. 1

   Prepare the chermoula marinade by combining the chopped cilantro, paprika, cumin, minced garlic, harissa, olive oil, and salt in a bowl.

2. 2

   Heat a skillet over medium-high heat and add the cubed liver.

3. 3

   Add the prepared chermoula mixture to the skillet with the liver.

4. 4

   Add the grated tomato and the chopped preserved lemon to the pan.

5. 5

   Stir in the vinegar and fresh parsley.

6. 6

   Sauté the mixture for about 10-15 minutes, stirring occasionally, until the liver is cooked through and the sauce has thickened and coated the meat.

Notes

Serve hot with crusty Moroccan bread (khobz) for dipping into the sauce. Ensure not to overcook the liver as it can become tough.

Nutrition per serving

• Main Course
• Moroccan
• Liver
• Spicy
• Sautéed
• Dinner