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MoroccanAuthentic Cuisine

Kebda Mchermla (Chermoula Liver)

Serves 4 Appetizer meat, Appetizers

Kebda Mchermla (Chermoula Liver)

Kebda Mchermla is a popular choice for a mezze spread or a quick evening meal, especially when time is of the essence but flavor is not to be compromised. It's a dish that highlights the skillful balance of swift cooking and bold seasoning, a favorite among those who appreciate the swift transitions from butcher's block to sizzling skillet.

This dish offers a vibrant contrast between the tender, pink interior of the liver and the vivid, aromatic chermoula coating. The cumin and paprika add warmth and depth, while a squeeze of lemon brightens each bite. Traditionally served as part of a mezze spread, it pairs beautifully with a simple tomato salad, cutting through the richness with fresh, tangy notes.

Ingredients

  • 500 g (1.1 lb)lamb or calf liver, sliced
  • 3 tbspchermoula
  • 1 tspcumin
  • 1 tsppaprika
  • 2 tbspolive oil
  • 1lemon
  • 1 tspsalt
  • 1 handfulcilantro, chopped

Method

  1. Start by patting the 500 g (1.1 lb) of lamb or calf liver slices dry with paper towels. This removes excess moisture, allowing the spices to adhere better. In a bowl, combine the liver with 3 tbsp of chermoula, 1 tsp of cumin, 1 tsp of paprika, and 1 tsp of salt. Toss everything together until the liver slices are well coated with the spice mixture.
  2. In a large skillet, heat 2 tbsp of olive oil over medium-high heat. You'll know the oil is ready when it begins to shimmer slightly. Carefully add the liver slices to the pan in a single layer, ensuring they do not overlap. Sear the liver for 1 to 2 minutes on each side. The liver should develop a nice crust on the outside while remaining rosy and tender inside.
  3. Once the liver is seared, remove the skillet from the heat. Immediately squeeze the juice of 1 lemon over the liver slices, allowing the acidity to enhance the flavors and balance the richness of the liver.
  4. Sprinkle a handful of chopped cilantro over the liver for a fresh, herbal note that complements the spices. Serve the Kebda Mchermla immediately with fresh bread to soak up the flavorful juices.
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From the cookbook

Authentic Moroccan Cuisine

This recipe is from Authentic Moroccan Cuisine by Yassine Sbiti — the Moroccan volume in the ComidaTime International Cuisines series.

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