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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Recipe Information
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)
Instructions
Rinse the liver slices under cold water to remove any residue. Pat them dry with paper towels.
If necessary, trim off the membrane or tough connective tissue from the liver and slice it into pieces about 1 cm thick.
Finely chop the garlic cloves and parsley. Set them aside.
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.
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.
Heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat.
Add the chopped garlic to the skillet and sauté for 1-2 minutes until fragrant, being careful not to burn it.
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).
Sprinkle the chopped parsley over the liver slices and toss lightly to combine.
Serve hot with warm bread, rice, or a fresh salad. Garnish with a slice of lemon if desired.
Nutrition Facts
Calories |
1103 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.4 g | 79% | |
| Saturated Fat | 12.7 g | 64% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1375 mg | 458% | |
| Sodium | 2764 mg | 120% | |
| Total Carbohydrate | 29.8 g | 11% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 1.5 g | ||
| Protein | 104.1 g | 208% | |
| Vitamin D | 6.1 mcg | 31% | |
| Calcium | 124 mg | 10% | |
| Iron | 36.1 mg | 201% | |
| Potassium | 1837 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
