Foie M’Chermel

Name: Foie M’Chermel (Calves Liver with Moroccan Spiced Onions)
Yield: Serves 4
Cuisine: Morocco
Ingredients: Lemon wedges for serving; Salt and freshly ground pepper; ¾ cup (all-purpose) flour; 3 to 4 tablespoons chopped fresh cilantro; ¼ cup olive oil or clarified butter (see Note); 1 cup Chicken Stock; 1½ pounds calves liver, cut into eight ⅓-inch-thick slices; 6 tablespoons unsalted butter; 4 medium onions, sliced about ¼ inch thick; ¼ teaspoon (or more to taste) cayenne pepper; 2½ tablespoons fresh lemon juice; 5 teaspoons ground cumin; 5 teaspoons paprika

Calves Liver with Moroccan Spiced Onions

Preparation info

Serves
4

Difficulty
Medium

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.

Ingredients

6 tablespoons unsalted butter
4 medium onions, sliced about ¼ inch thick

Africa
Morocco
Main course
Spicy
Mediterranean

Method

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 s