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

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

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