Beef Liver Moroccan Style
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 1 hr 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g beef liver (s)
- 1 lemon (s), organic
- 2 tablespoon olive oil
- 2 cloves garlic)
- 6 tomato (s)
- 0.5 ½ bunch parsley, smooth
- some stalks mint, fresh (amount to taste)
- 0.5 ½ hot peppers
- 0.5 teaspoon ½ spice mixture (Ras el Hanout), more to taste
- Ground cumin
- Chilli flakes
- salt and pepper
- cinnamon
Print Recipe
Pin Recipe Instructions
- Remove the skins and tendons from the beef liver, then cut the liver into strips. Remove the peel from the organic lemon with a zest and set aside. Squeeze the lemon. Mix the juice with 2 tablespoons of olive oil, marinate the liver in it for approx. 30 minutes.
- Pour boiling water over tomatoes, rinse in cold water, peel, remove seeds, cut into pieces. Peel and crush the garlic cloves. Wash the parsley, shake dry, chop finely, as well as the mint leaves. Core the peppers and cut into narrow strips.
- Fry the liver strips in portions, set aside. Possibly add a little more oil to the roast set. Sauté tomato pieces with garlic, add herbs and pepper strips. Possibly keep some parsley for garnish. Do not simmer for long, the structure of the tomatoes should be preserved to some extent. Season with Ras el Hanout, chilli flakes, cumin, salt, pepper and a little cinnamon. Mix in the liver, heat briefly. Sprinkle with the lemon zest.
- Since there is no sauce, flatbread goes best with it. It would be too dry with rice.
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