📝 About This Recipe
A celebrated gem of Moroccan street food and home kitchens alike, Kebda Mchermla is a vibrant dish that transforms humble calf or lamb liver into a gourmet experience. This recipe centers on 'Chermoula,' a punchy marinade of fresh herbs, earthy cumin, and smoky paprika that cuts through the richness of the liver. Slow-cooked in a traditional tagine, the result is tender, melt-in-your-mouth morsels bathed in a thick, aromatic tomato and garlic sauce.
🥗 Ingredients
The Liver
- 500 grams Calf or Lamb Liver (cleaned, membrane removed, and cut into 2cm cubes)
- 2 tablespoons White Vinegar (for soaking/cleaning the liver)
The Chermoula (Marinade & Sauce)
- 1/2 cup Fresh Cilantro (finely chopped)
- 1/4 cup Fresh Flat-leaf Parsley (finely chopped)
- 6 cloves Garlic (pressed or finely minced)
- 4 tablespoons Extra Virgin Olive Oil (divided)
- 2 teaspoons Ground Cumin (high quality for best aroma)
- 1.5 teaspoons Smoked Paprika (sweet Moroccan paprika preferred)
- 1/2 teaspoon Ground Ginger
- 1/4 teaspoon Cayenne Pepper (adjust to heat preference)
- 1 teaspoon Salt (or to taste)
- 1/2 lemon Lemon Juice (freshly squeezed)
The Base and Garnish
- 2 large Roma Tomatoes (grated, discarding the skin)
- 1 teaspoon Tomato Paste (for depth of color)
- 1/4 piece Preserved Lemon (flesh removed, rind finely chopped)
- 1/2 cup Red Olives (Moroccan Meslalla or Kalamata)
- 1/4 cup Water (only if needed for sauce consistency)
👨🍳 Instructions
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1
Place the cubed liver in a bowl with cold water and 2 tablespoons of vinegar. Let it sit for 5-10 minutes to remove any impurities, then drain and pat dry thoroughly with paper towels.
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2
In a small bowl, prepare the Chermoula by mixing the chopped cilantro, parsley, minced garlic, cumin, paprika, ginger, cayenne, salt, lemon juice, and 2 tablespoons of olive oil.
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3
Toss the dried liver cubes with half of the Chermoula mixture. Let it marinate for at least 15 minutes at room temperature.
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4
Place your tagine (or a heavy-bottomed skillet) over medium-low heat. Add the remaining 2 tablespoons of olive oil.
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5
Add the grated tomatoes and tomato paste to the tagine. Stir in the remaining half of the Chermoula and cook for 5-7 minutes until the tomatoes soften and the oil begins to separate.
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6
Increase the heat to medium. Add the marinated liver cubes to the tagine in a single layer.
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7
Sauté the liver for 3-4 minutes, stirring gently to ensure all sides are seared. The liver should still be slightly pink in the middle at this stage.
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8
Add the chopped preserved lemon rind and the olives to the mixture. If the sauce looks too thick or dry, add 1/4 cup of water.
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9
Cover the tagine with its conical lid. Reduce the heat to low and simmer for about 8-10 minutes. Avoid overcooking, as liver becomes tough and rubbery if left on the heat too long.
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10
Taste the sauce; adjust salt or lemon juice if necessary. The sauce should be thick enough to coat the back of a spoon.
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11
Turn off the heat. Let the tagine rest, covered, for 5 minutes before serving to allow the flavors to harmonize.
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12
Garnish with a final sprinkle of fresh cilantro and a drizzle of raw olive oil if desired.
💡 Chef's Tips
Always use the freshest liver available for the best texture and flavor. Do not overcook the liver; it should be tender and creamy, not grainy. If you don't have a tagine, a heavy cast-iron skillet or a Dutch oven works perfectly. Removing the thin outer membrane from the liver before slicing is essential for a tender bite. Adjust the cumin levels at the very end if you want a more pungent, earthy finish.
🍽️ Serving Suggestions
Serve warm with plenty of crusty Moroccan Khobz or a French baguette to soak up the sauce. Pair with a side of Zalouk (Moroccan eggplant salad) for a complete meal. A glass of fresh Moroccan mint tea provides a refreshing contrast to the rich, spiced liver. Serve alongside a simple tomato and cucumber salad to add a cool, crunchy texture to the plate.