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Beef liver tagine cooked in a rich tomato-based sauce, served in a traditional clay pot

Kebda Mchermla with Fresh & Concentrated Tomatoes

Versatility: Moroccan "Mshermla" Liver is a versatile dish; it can be served as a delightful side dish or as a satisfying main course.
Flavor Profile: It is traditionally prepared using a rich blend of spices and garlic.
Variations: Depending on the region or preference, it can be cooked with onions or with fresh and concentrated tomatoes.
Preparation: There are numerous ways to master this recipe, and we are pleased to share with you two distinct methods of preparation.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: moroccan
Ingredients Method

Ingredients
  

💠1-Ingredients for the First Method with Fresh Tomatoes (with Tomato Paste)
  • ½ kg Lamb or Beef Liver
  • 4 cloves of Garlic, finely minced
  • 1 Large Tomato, grated
  • 1 tsp Salt
  • ½ tsp Black Pepper
  • 1 tsp Paprika
  • 1 tsp Cumin
  • 1 tsp Ground Coriander
  • ½ tsp Chili Flakes Optional
  • 2 tbsp Fresh Parsley, finely chopped
💠2-Ingredients for the Second Method (with Tomato Paste)
  • 1 tbsp Tomato Paste
  • 4 cloves of Garlic, finely mashed
  • 1 tsp Salt.
  • ½ tsp Black Pepper
  • 1 tsp Paprika
  • 1 tsp Cumin
  • 2 tbsp Fresh Coriander and Parsley, finely chopped
  • ½ pulp of half a preserved lemon
  • ¼ cup Extra Virgin Olive Oil
  • ½ cup Water
  • ½ Preserved lemon strips (zest) for garnish

Method
 

💠How to Clean and Prepare Liver
  1. Soaking: Soak the liver in a solution of water and vinegar (or lemon juice) for 5 to 10 minutes to remove any gamey odors
  2. Rinsing: Thoroughly rinse the liver with clean water
  3. Removing the Membrane: Remove the thin outer skin covering the liver; gently slide your hand between the skin and the meat to make it easier to peel off
    A close-up shot showing hands peeling the thin membrane off a raw beef liver
  4. Cleaning: Gently pull the skin away and remove any visible veins or connective tissues
  5. Cutting: Slice into 3 cm cubes to ensure it stays juicy and doesn't dry out during cooking.
    Hands cutting raw beef liver into uniform cubes on a wooden cutting board
💠1-First Method: Liver with Fresh Tomatoes
  1. Aromatic Start: In a tagine, heat olive oil and add the mashed garlic; sauté for half a minute over medium heat.
    "Finely chopped onions sizzling in oil within a traditional Moroccan clay tagine
  2. Searing the Liver: Add the liver cubes to the tagine and stir well. Let it cook for 5 minutes.
    Adding beef liver cubes to the sautéed chopped onions in a clay tagine
  3. First Seasoning: Add one teaspoon of cumin, mix again, and leave for another 5 minutes.
    "A close-up shot showing a spoonful of ground cumin being sprinkled over beef liver cubes in a tagine
  4. Sauce Preparation: Remove the cubes from the tagine and set aside. In the same juices (liver extract),
    The rich juices and sauce remaining in the clay tagine after removing the cooked beef liver cubes
  5. add the grated tomato, salt, black pepper, paprika, ground coriander, and a pinch of chili.
    Adding spices and tomato sauce to the liver juices remaining in the clay
  6. Simmering: Stir and let the sauce simmer for 10 minutes until it is well-cooked.
    A traditional tagine with fresh tomato sauce and aromatic spices
  7. Combining: Return the partially cooked liver to the sauce and add the finely chopped parsley.
    Diced beef liver tagine garnished with finely chopped parsley
  8. Finishing Touch: Mix well and let it simmer for only 5 minutes over low heat.
    Diced beef liver tagine with fresh tomato sauce
  9. Serving: Make sure to leave a little sauce (gravy) inside; serve warm and enjoy (Bon Appétit!).
💠2-Second Method: Liver with Tomato Paste
  1. Searing the Liver: Slice the meat into slightly thick strips. Heat a little oil in a pan and sear the liver for only 2 minutes on each side, then remove and set aside.
    A pan with beef liver slices cooking in oil
  2. Preparing the Sauce: In the same pan, add one tablespoon of tomato paste, 4 cloves of finely mashed garlic, half a teaspoon of salt, half a teaspoon of black pepper, one teaspoon of paprika,
  3. Adding the Tang: Add the pulp of half a preserved lemon, ¼ cup of olive oil, and ½ cup of water.
    A pan with olive oil, aromatic spices, and finely chopped parsley
  4. Fresh Herbs: Stir in two tablespoons of finely chopped coriander and parsley.
  5. Simmering the Sauce: Let the sauce cook and thicken for about 10 minutes over low heat.
    A pan of rich, cooked-down tomato sauce
  6. Combining: Slice the seared cubes and add it back to the sauce; let it simmer together for another 10 minutes to absorb the flavors.
    Diced liver simmering in a rich tomato sauce in a pan
  7. Garnish: Decorate the dish with strips of the preserved lemon zest (the same lemon used for the pulp).
    A pan of sautéed liver seasoned with aromatic spices
  8. final result
    A traditional Moroccan beef liver tagine with onions, aromatic spices, and preserved lemon slices