Robert Carrier

L’kebda M’chermel I

Fried Liver Strips with Chermoula

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
top 1000Taste of Morocco
Taste of Morocco

By Robert Carrier

Published 1987

  • About

Ingredients

  • 4 thin slices calf’s liver, cut into strips 1 cm/½ inch wide
  • flour
  • olive oil

Method

  1. Place liver strips in a shallow bowl. Mix chermoula ingredients together and pour over liver. Leave to marinate for at least 2 hours.
  2. When ready to fry, pat liver strips dry. Dredge with flour and sauté in olive oil until crisp and golden.