Kebda Mchermla aux Épices

Kebda Mchermla aux Épices is a savory Moroccan dish featuring tender, spiced liver sautéed to perfection. Served with a fragrant blend of spices, this midnight delight is both hearty and flavorful.

Ingredients

• Lamb liver - 250 grams
• Olive oil - 2 tablespoons
• Onion - 1 medium, finely chopped
• Garlic - 2 cloves, minced
• Ground cumin - 1 teaspoon
• Ground coriander - 1 teaspoon
• Paprika - 1 teaspoon
• Turmeric - 1/2 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh parsley - 2 tablespoons, chopped
• Lemon juice - 1 tablespoon
• Water - 100 ml
• Chili pepper - 1 small, sliced (optional)

Steps

1. Rinse the lamb liver under cold water and pat dry with paper towels. Cut into bite-sized pieces.
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
3. Add the minced garlic and sauté for another minute until fragrant.
4. Stir in the ground cumin, ground coriander, paprika, turmeric, salt, and black pepper. Cook for another minute to toast the spices.
5. Add the liver pieces to the skillet, stirring to coat with the spice mixture. Sauté for about 5 minutes until the liver is browned on all sides.
6. Pour in the water and bring to a simmer. Cover and cook for an additional 10 minutes, allowing the liver to become tender.
7. Stir in the chopped parsley and lemon juice. Add sliced chili pepper if desired for extra heat.
8. Cook uncovered for another 2-3 minutes until the liquid reduces slightly. Serve hot with crusty bread or over couscous.

Nutrition

• Calories: 320
• Protein: 30 g
• Carbs: 8 g
• Fiber: 1 g
• Sugar: 2 g
• Sodium: 450 mg
• Cholesterol: 350 mg
• Total Fat: 20 g
• Saturated Fat: 5 g
• Unsaturated Fat: 15 g
• Water: 0.1 L

Health Benefits

• Rich source of protein, essential for muscle repair and growth.
• High in iron, which is important for maintaining healthy blood levels.

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