Moroccan Liver Slices
Discover the vibrant flavors of North Africa with these irresistibly tender Moroccan Liver Slices. This quick and flavorful recipe combines beef or lamb liver with a bold marinade of paprika, cumin, coriander, and a splash of zesty lemon juice, creating a dish that's rich in both nutrients and taste. Sautéed with fragrant garlic and fresh parsley, the liver is cooked just right for a melt-in-your-mouth texture, perfect for pairing with warm bread, fluffy rice, or a crisp green salad. Ready in just 30 minutes, this protein-packed recipe is ideal for adventurous palates and a wonderful way to bring Moroccan cuisine to your table. Keywords: Moroccan liver slices, Moroccan liver recipe, beef liver recipe, lamb liver recipe, quick liver recipe.
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Ingredients
- 500 grams beef liver (or lamb liver)
- 3 pieces garlic cloves
- 2 tablespoons fresh parsley
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 0.5 teaspoons ground coriander
- 2 tablespoons lemon juice
- 3 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.5 teaspoons ground ginger
- 0.25 teaspoons chili flakes (optional)
Directions
Step 1
Rinse the liver slices under cold water to remove any residue. Pat them dry with paper towels.
Step 2
If necessary, trim off the membrane or tough connective tissue from the liver and slice it into pieces about 1 cm thick.
Step 3
Finely chop the garlic cloves and parsley. Set them aside.
Step 4
In a bowl, combine the paprika, cumin, coriander, ground ginger, salt, black pepper, and chili flakes (if using). Add the lemon juice and 1 tablespoon of olive oil to form a marinade paste.
Step 5
Rub the marinade paste over the liver slices, ensuring they are evenly coated. Let the liver marinate for about 10 minutes to absorb the flavors.
Step 6
Heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat.
Step 7
Add the chopped garlic to the skillet and sauté for 1-2 minutes until fragrant, being careful not to burn it.
Step 8
Place the liver slices in the skillet in a single layer. Cook for about 2-3 minutes on each side until golden brown and cooked through (liver should still be slightly pink inside to avoid overcooking, which can make it tough).
Step 9
Sprinkle the chopped parsley over the liver slices and toss lightly to combine.
Step 10
Serve hot with warm bread, rice, or a fresh salad. Garnish with a slice of lemon if desired.
Nutrition Facts
| Serving size | (602.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1103.3 |
| Total Fat 61.4g | 0% |
| Saturated Fat 12.7g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 1375mg | 0% |
| Sodium 2764.5mg | 0% |
| Total Carbohydrate 29.8g | 0% |
| Dietary Fiber 2.9g | 0% |
| Total Sugars 1.5g | |
| Protein 104.1g | 0% |
| Vitamin D 245IU | 0% |
| Calcium 123.6mg | 0% |
| Iron 36.1mg | 0% |
| Potassium 1836.9mg | 0% |
Source of Calories