L’kebda M’chermel II

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

Marinated Liver Strips in Olive and Lemon Sauce

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

Africa
Morocco
Main course
Mediterranean

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