Name: Moroccan Liver Salad (Kibbdha)
Yield: Serves 4–6
Cuisine: Moroccan
Ingredients: 2 tablespoons lemon juice; 4 tablespoons olive oil; ¼ teaspoon hot red pepper; flour (or fine semolina or cornmeal); 450 g/1 lb calf’s liver, trimmed; groundnut (peanut) oil; hot red pepper; powdered cumin; ½ teaspoon each salt and sweet red pepper; 1 tablespoon finely chopped fresh green coriander; 2 tablespoons finely chopped flat-leafed (Italian) parsley; 1 clove garlic, peeled and finely chopped; 1–2 tablespoons lemon juice; salt; 4–6 tablespoons olive oil

Preparation info

Serves
4–6

Difficulty
Medium

Appears in

Taste of Morocco

By Robert Carrier

Published 1987

About

Ingredients

450 g/1 lb calf’s liver, trimmed
flour (or fine semolina or cornmeal)

Africa
Morocco
Mediterranean

Method

Ask your butcher to cut the liver into slices about 8 mm/⅓ inch thick. Cut slices into 8 mm/⅓ inch cubes (or into ‘fingers’ 8 mm x 3 cm/⅓ x 1⅓ inches). Place half the liver pieces into a large colander and pour boiling water over to blanch them. Repeat with remaining liver segments. Drain both portions well.
Place blanched liver in a large flat bowl and pour ov

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