Foie M’Chermel

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

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