Foie M’Chermel

Calves Liver with Moroccan Spiced Onions

Preparation info

  • Serves


    • Difficulty


Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

  • About

I am a liver lover. Whenever we have it on the menu I am certain to have it for lunch or dinner … or both. This is one of my favorites, and our patrons seem to agree.


  • 6 tablespoons unsalted butter
  • 4 medium onions, sliced about ¼ inch thick
  • 5 teaspoons ground cumin
  • 5 teaspoons paprika
  • ¼ teaspoon (or more to taste) cayenne pepper
  • tablespoons fresh lemon juice
  • 3 to 4 tablespoons chopped fresh cilantro
  • Salt and freshly ground pepper
  • ¾ cup (all-purpose) flour
  • pounds calves liver, cut into eight ⅓-inch-thick slices
  • ¼ cup olive oil or clarified butter (see Note)
  • 1 cup Chicken Stock
  • Lemon wedges for serving


    Heat the butter in a large heavy sauté pan over medium heat. Add the onions and cook until translucent, 5 to 7 minutes. Add the spices and cook until the onions are tender, about 5 more minutes. Stir in the lemon juice, half the cilantro, and salt and pepper to taste. Remove from the pan and set aside.

    Season the flour with salt and pepper. Dredge the liver with the seasoned flour and shake off the excess. Heat the oil in the same sauté pan over high heat. Add as many slices of liver as will comfortably fit in the pan and sear 2 minutes on each side for medium-rare; remove from the pan and keep warm. Repeat with the remaining liver. Pour off the excess oil, add the stock into the pan and boil, scraping up the browned bits on the bottom, until slightly thickened, about 2 minutes. Return the onions to the pan and heat through.

    Arrange 2 slices liver on each plate and spoon the onions over top. Sprinkle with the remaining cilantro and serve with lemon wedges and roasted potatoes or couscous.