Name: L’kebda M’chermel II (Marinated Liver Strips in Olive and Lemon Sauce)
Yield: Serves 4
Cuisine: Moroccan
Ingredients: 8 green olives, cracked, rinsed, pitted and cut into thin strips; ½ preserved lemon, peel only, cut into thin strips; juice of 1 small lemon; 6–8 tablespoons water; Chermoula as in previous recipe; 4 tablespoons chopped flat-leafed (Italian) parsley; 4 thin slices calf’s liver, cut into strips as in previous recipe; olive oil; flour; 4 tablespoons olive oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

Taste of Morocco

By Robert Carrier

Published 1987

About

Ingredients

4 thin slices calf’s liver, cut into strips as in previous recipe
flour
olive oil
Chermoula as in previous recipe

Method

Marinate liver strips in chermoula for at least 2 hours.
When ready to fry, pat liver strips dry and dredge with flour. Sauté in olive oil until golden. Remove liver strips from pan with a slotted spoon and cut into 1 cm/½ inch squares.
Combine the sauce ingredients in a frying pan (skillet), and bring gently to a simmer. Add liver pieces and s