206 – Beef Liver M’charmel Moroccan Style Recipe
- 0.6 pound (300 grams) beef (or lamb) liver cleaned and thinly sliced
- 2 teaspoons paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper
- 1 teaspoon salt
- 2 tablespoons finely chopped cilantro
- 2 garlic cloves (crushed)
- 1 tablespoon olive oil
- 1 tablespoon white vinegar (or lemon juice)
- All-purpose white flour
- Olive oil
Step 1: Making the Charmoula
1- In a large bowl, mix the spices, cilantro, garlic, olive oil, and vinegar. Add a little bit of water, just enough to make the marinade more liquid.
Step 2: Marinating the Liver
1- Get the beef (or lamb) liver already cleaned and sliced from your butcher so you dont have to do extra work.
2- Place the liver slices in the marinade and mix well.
3- Cover the bowl and place in the fridge for at least 2 hours (ideally overnight).
Step 3: Cooking the Liver
1- Pour some olive oil in a flat pan, enough to cover the surface of the pan.
2- Heat the oil on medium heat. Wait until it is hot before cooking the liver.
3- Place some all-purpose white flour in a plate. Place the liver slices on the flour on both sides. Shake the excess flour and place the liver in hot olive oil. Cook each side of the liver slide for a few minutes. Poke the liver with a fork to check if it is done – you should not see any pink liquid coming out from it. It has a very light pink tint but not brown, otherwise, it’s overcooked and it will become chewy.
4- Serve hot or cold, along with mashed potatoes, rice, or in a sandwich.