Kebda Mchermla

Tender liver cubes coated in a thick, glossy red sauce. The intensity of garlic and cumin meets a sharp touch of vinegar to balance the richness.

• Prep time: 15 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 331
• Protein: 27 g
• Carbs: 12 g
• Fat: 19 g

Ingredients

• 500 g Lamb liver ( cut into 2cm cubes )
• 4 piece Garlic ( finely minced )
• 2 piece Round tomato ( grated without skin )
• 3 tbsp Extra virgin olive oil
• 1 tbsp Cumin ground
• 1 tbsp Sweet paprika
• 1 tsp Hot pepper en poudre
• 2 tbsp Vinegar
• 0.5 piece Parsley ( chopped )
• 0.5 piece Coriander ( chopped )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 1 tbsp Tomato paste

Instructions

1. Sear the liver

   Heat olive oil in a skillet. Sear the liver cubes over high heat to get a light crust. They should remain soft to the touch. Remove and set aside.

2. Prepare the chermoula

   In the same pan, sauté the garlic with cumin, paprika, and chili powder. When the garlic is fragrant, add the grated tomato and tomato paste. Let reduce until the oil separates from the pulp.

3. Bind and deglaze

   Return the liver to the sauce. Deglaze with vinegar to release the juices. The sauce should generously coat the pieces. Finish with the chopped herbs.

Chef's tips

• Do not overcook the liver, or it will become grainy and dry.
• Adding vinegar at the end is crucial to wake up the flavors and cut through the richness.

Storage

Keep refrigerated for up to 48h. Reheat gently in a pan with a splash of water to loosen the sauce.