Kebda mchermla is a Moroccan dish made from lamb liver, that is cooked with chermoula spices including garlic, lemon, cumin, and various herbs. This dish has a rich and aromatic flavor which is often served as a main course or as part of a mezze spread.
Morrocan has a unique cuisine that has a strong influence from Berber, Arab, Moorish, and Mediterranean cultures. Liver has been a popular staple ingredient in both Morroco, Algeria, and North African cuisines that is traditionally seasoned with different spices to make it a flavorful dish.
The name “Kebda Mchermla” originates from Arabic, with “Kebda” meaning liver and “Mchermla” likely referring to the method of preparation or the use of certain spices. This recipe is popular both in Morocco and Algeria, which is known for its unique use of spices like cumin, paprika, coriander, and other spices, lending a distinct flavor to many dishes.
The combination of garlic, lemon, cumin, and various herbs used in Kebda Mchermla reflects the traditional Moroccan spice blend called chermoula, which is widely used in Moroccan cooking. In this recipe, I have made my version of chermoula spices and this liver recipe which turns out delicious.
Here are the ingredients you need to make a Moroccan liver dish called Kebda mchermla:
Liver: You can use either Lamb or Beef liver but I am using lamb in this recipe. I washed it first with salt & lemon before using water to remove the odor which is why you notice the color of the liver faded. Also, I sliced it into pieces before cooking it.
Tomato Puree: These are made from fresh tomatoes which I use the blender to make into puree
Tomato Paste: The paste will help add a rich tomato flavor and make the sauce red.
Chermoula Spice: The spice is a combination of garlic, lemon, cumin, paprika, coriander, parsley, and olive oil which is one of the most important ingredients to add aromatic and spiced flavor to the liver.
Olive Oil: Aside from being one of the ingredients for chermoula spice, it is also used to sauté and cook the liver.
Step by Step Instruction
I. To make a Chermoula Spice
Steps 1 & 2: To make into a chermoula spice, I place garlic, cumin, paprika, coriander, lemon juice, parsley leaves, and olive oil into the food processor.
Steps 3 & 4: Turn on the food processor to make it into a paste. Add salt and black pepper for taste. If the paste is a bit dry, add more olive oil if needed. Set it aside for later use.
II. Cooking the Liver
Steps 5 & 6: I added a tablespoon of olive oil to the cooking pan. Once it becomes hot, add the sliced lamb liver.
Step 7: Let it pan-fry for several minutes or until it becomes dark brown. Transfer into the bowl.
Step 9 & 10: In the same pan, add the chermoula spice and give a quick stir.
Steps 11 & 12: Next, I poured the tomato puree and added the tomato paste. Gently stir until it is well mixed.
Steps 13 & 14: Add the pan-fried liver to the pan. Give it a gentle stir and then let it simmer on low heat for 5 minutes. Add salt and black pepper if needed.
Final step: Place this delicious Moroccan liver on a plate and sprinkle with chopped parsley. This is perfect to serve with bread or couscous.
Tips and Hints
- Remove the connective tissue or membranes from the liver before cooking it.
- Clean the liver with lemon juice and salt before washing it with water. If you want to reduce the strong odor, soak the liver in milk for 30 minutes before cooking it.
- Add red or green chilies if you want to make the Kebda mchermla spicy.
- If you don’t have lamb liver, you can use chicken or beef liver.
- Allowing the liver to simmer in the sauce for a few minutes helps it absorb the flavors.
- Handle the liver gently to prevent it from breaking apart during cooking. Use a spatula or tongs when turning the liver in the pan.
Other Liver recipes to try
Here are other delicious liver recipes to make at home:
- 500 grams (1 pound) lamb liver, sliced
- 3 medium-sized fresh tomatoes blended into a tomato puree
- 2 tablespoons of tomato paste
- 2 tablespoons of olive oil for cooking
- 3 cloves of minced garlic
- 2 tablespoons of lemon juice
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 tablespoon of coriander leaves finely chopped
- 2 tablespoons parsley leaves finely chopped
- 2-3 tablespoons of olive oil
- Salt and Black Pepper for taste
- Combine garlic, cumin, paprika, coriander, lemon juice, parsley leaves, and olive oil in a food processor to create a chermoula spice mix.
- Process the ingredients into a paste, adjusting with salt, black pepper, and more olive oil for desired consistency; set the paste aside.
- Heat a tablespoon of olive oil in a pan, add sliced lamb liver, and pan-fry until dark brown before transferring it to a bowl.
- In the same pan, stir in the prepared chermoula spice, then add tomato puree and tomato paste, combining gently.
- Return the pan-fried liver to the mixture, let it simmer over low heat for 5 minutes, adjusting seasoning as needed.
- Plate the flavorful Moroccan liver, sprinkling it with chopped parsley, and serve with bread or couscous.
- Wash the liver with salt & lemon to remove the odor.
- You can add red or green chilies if you like your recipe spicy.
- Remove the connective tissue or membranes from the liver before cooking it
Serving Size 1
Amount Per Serving
Calories 352Total Fat 22.7gSaturated Fat 2.5gTrans Fat 0gCholesterol 4mgSodium 150mgCarbohydrates 10.6gFiber 4gSugar 4.7gProtein 28.7g