Ingredients

Preparation

1. Poach the liver in boiling salted water for 3 minutes. Cut the liver into small pieces.
2. In a bowl, mix the coriander, parsley, garlic, and pickled lemon.
3. Add the paprika, cumin, pepper, lemon juice, and olive oil; mix everything.
4. Add the liver pieces, cover, and let marinate for 30 minutes.
5. In a non-stick pan, sauté the liver for about 8 minutes.
6. Remove and serve hot with mint tea.

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Main course

Veal liver in Moroccan style

Name: Veal liver in Moroccan style
Prep time: 25 min
Cook time: 12 min
Total time: 37 min
Yield: 4 servings
Cuisine: Morocco
Ingredients: 400 g of liver; 2 tbsp chopped coriander; 2 tbsp chopped parsley; 3 cloves of garlic, crushed; 2 tsp sweet paprika; 1 tsp cumin; 1/2 pickled lemon in dice; 1 tbsp olive oil; 1/2 glass of water; 2 tbsp lemon juice; 1/4 tsp ground pepper

Preparation: 25 min

Cooking: 12 min

Servings: 4

This Moroccan veal liver is a spicy and fragrant dish, ideal for those who love discovering new flavors. The combination of garlic, coriander, cumin, and pickled lemon offers a unique taste experience. Quickly pan-fried, it is tender and flavorful. Served hot, this dish perfectly complements your Moroccan-inspired meals.