Liver in Chermoula (Kebda Mchermla)
Welcome to my table! A popular tapas-style dish of diced beef or lamb liver quickly sautéed in a pungent, spicy chermoula sauce. Rooted deeply in our Berber and Andalusian heritage, this is more than just a dish—it's a story told through spices. Trust me, you'll need plenty of crusty bread to soak up every last drop.
Nutritional Values (Per Serving)
Ingredients
- Beef or Lamb liver
- Chermoula (cilantro, garlic, cumin, paprika)
- Olive oil
- Vinegar or Lemon juice
- 1 tsp Salt (or to taste)
- 1/2 tsp Black Pepper
Step-by-Step Instructions
Start by gathering your ingredients. The magic always begins with patience and the right spices.
Dice the liver into small cubes.
Sauté the liver in olive oil over high heat until browned on the outside but still pink inside.
Add the chermoula spices garlic and herbs.
Finish with a splash of vinegar or lemon juice to deglaze the pan.
Medina Kitchen Experts
Authentic recipe sourced and verified by our local culinary experts. Deeply rooted in Moroccan heritage and family traditions.
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Pair It With
Trust us, have a glass with this. It cuts the richness perfectly.
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