Moroccan cuisine · Meat & Kebab

Kebda Mchermla (Liver)

Cubes of liver seared hard and tossed in a chermoula of garlic, cumin, paprika and lemon.

Ingredients · for 4 servings

• 600g lamb liver
• 5 garlic cloves
• 2 tsp cumin
• 1 tsp sweet paprika
• 1/2 tsp chili powder
• 1 lemon
• 1 tbsp vinegar
• 4 tbsp olive oil
• 1/2 bunch parsley
• 1/2 bunch coriander (cilantro)
• Salt, pepper

Instructions

1. Skin the liver, remove any sinews, and cut into 2cm cubes; finely grate the garlic and chop the parsley and coriander.
2. For the chermoula, mix the garlic, cumin, paprika, chili powder, the juice of half a lemon, vinegar and 3 tbsp olive oil.
3. Heat the remaining olive oil in a wide pan until very hot and sear the liver cubes for 2–3 minutes without moving them.
4. Turn once, season with salt and pepper, and continue frying only until browned on the outside and still tender pink inside – no more than 2 minutes.
5. Reduce the heat, add the chermoula and toss for 1–2 minutes until it thickens and clings to the liver as a glossy coating.
6. Sprinkle with parsley and coriander and serve hot with the remaining lemon wedges – warm flatbread is the classic accompaniment.