[ENG] Moroccan spiced liver (Kebda Mchermla) | Flavors of Morocco

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ABOUT THIS RECIPE:
Kebda mchermla”” or liver in chermoula is a unique Moroccan delicacy served as an appetizer. It is particularly popular during Eid Al Adha when Moroccans traditionally sacrifice a lamb.

Liver in chermoula consists of beef or lamb liver that is marinated in the classic Moroccan chermoula, which is an aromatic marinade, made with thinly chopped coriander and parsley, garlic, harissa (spicy pepper paste), lemon juice, and a variety of warm spices including cumin, coriander, and paprika.

After the liver marinated, it is cut into thin cutlets, dipped in flour and fried in shallow oil. Once cooled, it is chopped a second time, then poached in a spicy and tangy tomato sauce, and served with Moroccan bread that is used to soak up the sauce.

Liver in chermoula is often served alongside other traditional Moroccan side salads to accompany the main beef or chicken tagine.
Ingredients
1/2 kg (1 lb) beef liver
For chermoula
3 garlic cloves, peeled
3 tablespoons finely chopped cilantro
1 tablespoon finely chopped parsley
1 heaping teaspoon salt
2 heaping teaspoons paprika
1 heaping teaspoon cumin
1/2 teaspoon harissa (or to taste)
60ml (1/4 cup) lemon juice
1 tablespoon white vinegar

For frying the liver
Vegetable oil
All-purpose flour

For the sauce
1 large ripe tomato
2 cloves garlic, peeled
1 heaping teaspoon paprika
1 teaspoon salt
1/2 heaping teaspoon cumin
1 tablespoon lemon juice
1/4 teaspoon harissa
2 tablespoons olive oil
1 tablespoon finely chopped cilantro
1/2 tablespoon finely chopped parsley
3 tablespoons water
Peel of 1/4 preserved lemon

For decoration
Preserved lemon peel

Steps
Step 1: Preparing the liver
1- Place the liver on a cutting board, then peel off the thin membrane from the surface of the liver. Discard the membrane.
2- Cut the liver into thin 1/2cm (1/4 in) thick strips.

Step 2: Preparing the chermoula
3- In a large bowl, grate the garlic using a microplane or grater.
4- Add the cilantro, parsley, salt, paprika, cumin, harissa, lemon juice, and vinegar, then mix to combine.
5- Add the liver, mix to coat all the liver pieces in the chermoula, then refrigerate for 1 hour.

Step 3: Frying the liver
1- Place a large skillet over medium heat.
2- Add the vegetable oil to the skillet making sure the oil is about 1cm (1/2 in) deep. then bring the oil to a gentle simmer.
3- Take one slice of liver at a time, dip it in the flour, then gently shake off any excess flour.
4- Place the liver in the oil, then repeat with the remaining slices.
Note: Make sure not to overcrowd the pan, and cook the liver in batches. Remove any burnt pieces of flour from the oil before cooking the next batch.
5- Cook the liver for 2 to 3 minutes, then flip them around and cook for another 2 minutes on the other side.
6- Remove the liver pieces from the pan, and place them on a plate covered with paper towels to remove any excess oil.

Step 4: Preparing the sauce
1- Cut the tomato in half, and deseed it.
2- Place a grater inside a large bowl, then grate the tomato on the large holes of the grater. Discard the skin.
3- Grate the garlic using a microplane into the bowl with the tomato.
4- Add the paprika, salt, cumin, lemon juice, and harissa to the bowl.
5- Place the tomato and spice mixture in a pot.
6- Place the pot over medium heat.
7- Add the olive oil, cilantro, parsley, and water. Mix to combine.
8- Finely chop the preserved lemon peel, then add it to the pot. Cover the pot, then cook for 10 minutes.

Step 5: Cooking the liver
1- Once the fried liver slices have cooled, cut them into bite sized pieces.
2- Add the liver to the sauce, then cook for 1-2 minutes.

Step 6: Serving the liver
3- Place the liver and its sauce in the serving plate. Decorate with the preserved lemon peel, then serve.

Hello, my name is Siham and I am a chef Today we are going to prepare beef liver in chermoula We prepare it with parsley cilantro, lemon vinegar, paprika, salt cumin and garlic The liver is marinated for 2 hours so that it absorbs all the spices then coated in flour and fried This recipe is often served as a starter in small plates around a main dish Start by removing the thin membrane covering the liver It is easy to remove Now we are going to cut the liver into thin slices so that the marinade is well absorbed When cutting the liver check if there are any knots or impurities in the liver slices and just remove them Next we are going to prepare the chermoula or marinade Grate the garlic cloves in the small holes of the grater In the chermoula we use more chopped cilantro than parsley We add 3 tablespoons of cilantro and a single tablespoon of parsley I will add salt Paprika Ground cumin Harissa to taste some people like spicy and others not Lemon juice And a little bit of vinegar Then we mix everything Add the liver slices and mix them well with the marinade You should marinate the liver for a minimum of one hour We have marinated the liver for 1 hour and now we will fry it Add vegetable oil to the hot pan Dredge the liver slices in the flour Shake off the excess flour so it doesn’t burn in the oil Place the liver in the pan Flip the liver slices so that they cook on both sides Don’t cook the liver until it is too dark otherwise, it will burn If you notice that the oil becomes too hot reduce the heat The liver is now cooked Place the slices on paper towel to absorb the excess oil These dark bits are just the flour that falls from the liver it needs to be removed from the oil so that it doesn’t burn To the remaining chermoula we add vinegar harissa and some flour Then we mix everything Add a little bit of water to create a light dough This is a grandma trick that is always prepared with leftover chermoula used to marinate fish or liver These pancakes are prepared with just flour and chermoula The heat must be low while we shape our little pancakes These pancakes are just a plus no need to prepare them if you don’t want to but they are really tasty Now we are going to prepare the sauce for the liver Cut a tomato in half and remove the seeds Grate the tomato in the large holes of the grater Then grate the garlic cloves in the small holes A little bit of paprika Salt Ground cumin Lemon juice And a little bit of harissa Put everything in a pot Add a little bit of olive oil At this stage we will add herbs Add a tablespoon of finely chopped cilantro and half a tablespoon of finely chopped parsley Add a little bit of water then let the tomato sauce cook Add a piece of preserved lemon finely chopped Cover the pot and let the tomato sauce cook for 15 minutes. We will now move on to the last step We are going to cut up the liver and then we are going to add it to the sauce as soon as it is ready Cut the liver into small pieces because it is served as a salad or a side dish We are going to cut a quarter of preserved lemon for decoration You can decorate according to your taste Personally, I prefer to decorate with the skin of the preserved lemon and not the pulp The sauce is now ready It has reduced and thickend I will add the liver cubes Everything is already cooked Our liver in chermoula is now ready As I mentioned before the decoration is to your taste Bessaha w raha