Moroccan lamb liver with tomato sauce, known as kebda mchermla, is a traditional dish gently simmered in a tomato sauce seasoned with cumin, fresh cilantro, olive oil, and a classic Moroccan marinade called chermoula. Simple, quick to prepare, and full of bold flavors, this recipe is perfect for Ramadan, special occasions, or a cozy family meal.
Kebda Mchermla Dish
Sautéed Moroccan lamb liver in tomato sauce, known in Morocco as kebda mchermla, is a traditional dish made with small pieces of liver seared in olive oil with garlic, then gently simmered in a spiced tomato sauce flavored with fresh cilantro. This simple and easy recipe is full of bold flavors and can also be prepared using veal or beef liver.
Kebda mchermla in tomato sauce is especially popular during the month of Ramadan, often served in small tagines at iftar. It is also prepared for Eid al Adha, the Muslim holiday known as the Feast of Sacrifice, for those who prefer an alternative to grilled liver skewers called boulfaf, while still honoring Moroccan culinary traditions.
Kebda mchermla can be served as a main dish for lunch or dinner. It is best enjoyed hot, accompanied by good homemade bread.
Lamb liver is an organ meat that is extremely rich in nutrients and should not be overlooked. It is an excellent source of protein, iron, vitamin A, and B vitamins, all essential for the proper functioning of the body.
Table of Contents
What Does Kebda Mchermla Mean?
The word kebda means liver in english.
The term mchermla also spelled m’charmla comes from chermoula, a traditional Moroccan marinade made with garlic, cilantro, parsley, olive oil, lemon, and cumin.
Mchermla refers to the process of coating or marinating an ingredient with this flavorful mixture before cooking.
Ingredients:
Note: You can find the printable recipe card at the end of the article.
- 500 g (1.1 lb) lamb liver or beef liver
- 2 large tomatoes
- 1 heaping tablespoon tomato paste
- 3 large garlic cloves
- 6 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- 1 teaspoon ground ginger
- 1/2 teaspoon Espelette pepper or harissa
- 1 heaping tablespoon chopped fresh cilantro
- Salt to taste
- 3 small round peppers pickled or fresh optional
- 1 small long fresh chili pepper optional
How to Prepare Moroccan Style Liver in Tomato Sauce
Kebda mchermla can be prepared in several ways, and all of them give excellent results.
The method I use most often is the following
1. Rinse the liver thoroughly, then let it drain in a colander.
2. Cut the liver into small pieces.
3. In a large skillet, sauté the chopped garlic in olive oil until slightly translucent. Be careful not to brown the garlic.
4. Add the liver pieces and cook for about 5 minutes. The liver should develop a nice golden color and no longer show red spots.
Note: Liver cooks very quickly, so be careful not to overcook it. This helps keep it tender and juicy. Cutting it into small pieces ensures fast, even cooking.
5. Add the peeled and chopped tomatoes, chopped cilantro, tomato paste, and spices.
6. Season with salt to taste.
7. Let simmer for about 15 minutes, until the tomatoes break down into a sauce. Gently mash the tomatoes with a fork, being careful not to crush the liver.
8. Add the small peppers and let the sauce reduce. The tomato sauce should become rich and silky, with a light sheen of oil appearing around the edges.
9. Remove from the heat and sprinkle with a little chopped cilantro.
10. Serve immediately, hot, with good homemade bread.
Other Ways to Prepare Liver
You can also prepare Moroccan lamb liver in several different ways. All of these methods deliver excellent results.
- Prepare the chermoula and sauté it for about 30 seconds, then add the liver pieces. Cook for 5 to 8 minutes, then add the tomato purée and let the sauce reduce.
- Brown the liver pieces on all sides in olive oil with the garlic, then remove them and set aside on a plate. Add the peeled and chopped tomatoes along with the remaining ingredients to the skillet, then cook for about 10 minutes, until the tomatoes are fully cooked and reduced to a purée. Return the liver to the pan and continue cooking for 8 to 10 minutes.
- Sear the liver in large slices in a skillet, browning both sides. Remove from the pan, then cut into cubes. Prepare the chermoula by blending the garlic, olive oil, parsley, and spices. Sauté it for 1 to 2 minutes in a skillet, then add the peeled and chopped tomatoes.
- Let cook until the tomatoes break down into a purée. Gently mash the tomatoes with a fork, then add the liver pieces. Continue cooking for about 10 minutes, until the sauce is well reduced.
Kebda mchermla (Moroccan-style lamb liver)
INGREDIENTS
- 500 g lamb liver or beef liver
- 2 large tomatoes
- 1 heaping tablespoon tomato paste
- 3 large garlic cloves
- 6 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- 1 teaspoon ground ginger
- 1/2 teaspoon Espelette pepper or harissa
- 1 heaping tablespoon chopped fresh cilantro
- Salt to taste
- 3 small round peppers pickled or fresh optional
- 1 small long fresh chili pepper optional
PREPARATION
- Rinse the liver thoroughly, then let it drain in a colander.
- Cut the liver into small pieces.
- In a large skillet, sauté the chopped garlic in olive oil until slightly translucent. Be careful not to brown the garlic.
- Add the liver pieces and cook for about 5 minutes. The liver should develop a nice golden color and no longer show red spots.
- Note: Liver cooks very quickly, so be careful not to overcook it. This helps keep it tender and juicy. Cutting it into small pieces ensures fast, even cooking.
- Add the peeled and chopped tomatoes, chopped cilantro, tomato paste, and spices.
- Season with salt to taste.
- Let simmer for about 15 minutes, until the tomatoes break down into a sauce. Gently mash the tomatoes with a fork, being careful not to crush the liver.
- Add the small peppers and let the sauce reduce. The tomato sauce should become rich and silky, with a light sheen of oil appearing around the edges.
- Remove from the heat and sprinkle with a little chopped cilantro.
- Serve immediately, hot, with good homemade bread.
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