Moroccan Liver (Kibda)

Moroccan Liver, known as Kibda, is a traditional dish filled with bold flavors and spices. The liver is tender, savory, and pairs wonderfully with warm Moroccan bread. This dish is swift and simple to prepare, making it suitable for a busy weeknight meal. The blend of cumin, paprika, and coriander imparts a distinct and exquisite taste reminiscent of Moroccan street food. Whether you’re accustomed to eating liver or experimenting for the first time, this recipe provides a delightful culinary experience.

Ingredients

• 1 lb lamb liver, sliced
• 1 tsp cumin
• 1 tsp paprika
• 1/2 tsp coriander
• 1 tbsp olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1/4 cup parsley, chopped
• salt and pepper

Instructions

1. Heat 1 tablespoon of olive oil in a pan over medium heat.
2. Add the chopped onion and minced garlic, and sauté for about 2 to 3 minutes until the onion is translucent.
3. Add the sliced liver to the pan and cook for about 4 to 5 minutes, turning occasionally, until browned on all sides.
4. Season with cumin, paprika, and coriander, stirring to combine. Add salt and pepper according to taste preferences.
5. Sprinkle the chopped parsley on top before transferring to a serving dish.

Keywords: Weeknight, Bold Flavors, Tender, MainCourse, Moroccan

Spice Rack: Cumin, Paprika, Coriander

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