Kebda mchermla (Moroccan Liver)
Kebda mchermla, a Moroccan dish featuring lamb liver cooked with chermoula spices like garlic, lemon, cumin, and herbs, boasts a rich, aromatic flavor and is commonly served as a main course or part of a mezze spread.
Ingredients
- 500 grams (1 pound) lamb liver, sliced
- 3 medium-sized fresh tomatoes blended into a tomato puree
- 2 tablespoons of tomato paste
- 2 tablespoons of olive oil for cooking
Chermoula spice blend:
- 3 cloves of minced garlic
- 2 tablespoons of lemon juice
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 tablespoon of coriander leaves finely chopped
- 2 tablespoons parsley leaves finely chopped
- 2-3 tablespoons of olive oil
- Salt and Black Pepper for taste
Instructions
- Combine garlic, cumin, paprika, coriander, lemon juice, parsley leaves, and olive oil in a food processor to create a chermoula spice mix.
- Process the ingredients into a paste, adjusting with salt, black pepper, and more olive oil for desired consistency; set the paste aside.
- Heat a tablespoon of olive oil in a pan, add sliced lamb liver, and pan-fry until dark brown before transferring it to a bowl.
- In the same pan, stir in the prepared chermoula spice, then add tomato puree and tomato paste, combining gently.
- Return the pan-fried liver to the mixture, let it simmer over low heat for 5 minutes, adjusting seasoning as needed.
- Plate the flavorful Moroccan liver, sprinkling it with chopped parsley, and serve with bread or couscous.
Notes
- Wash the liver with salt & lemon to remove the odor.
- You can add red or green chilies if you like your recipe spicy.
- Remove the connective tissue or membranes from the liver before cooking it
Nutrition
Calories: 352kcalCarbohydrates: 10.6gProtein: 28.7gFat: 22.7gSaturated Fat: 2.5gSodium: 150mgPotassium: 750mgFiber: 4gSugar: 4.7gVitamin A: 22000IUVitamin C: 10mgCalcium: 105mgIron: 4mg
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