Best 2 North African Algerian Kebda M Chermoula Lamb Liver Recipes

Kebda Mchermla is a traditional Algerian dish made with lamb liver, a flavorful and tender organ meat. It is commonly served as an appetizer or main course, often accompanied by crusty bread for soaking up the delicious sauce. The liver is marinated in a mixture of spices, herbs, and olive oil, then grilled or pan-fried until cooked through. The resulting dish is characterized by its rich, savory flavor and slightly chewy texture, perfectly complemented by the tangy and aromatic chermoula sauce. This sauce is typically made with fresh herbs like cilantro, parsley, and mint, along with cumin, paprika, and chili powder. In this article, we will explore various recipes for Kebda Mchermla, providing step-by-step instructions and additional insights into this delectable Algerian delicacy.

Let's cook with our recipes!

CHERMOULA

Chermoula image

Chermoula is a North African marinade, used especially for fish. It also makes a great dipping sauce or salad dressing. This recipe has plenty of tang and has been adapted from one by Julie Le Clerc. I use coriander (cilantro) rather than parsley and Lee Kum Kee's Chili Garlic Sauce rather than a small red chili. I like the end product so much that I can eat it with a spoon. Yummo!

Provided by Leggy Peggy

Categories Vegetable

Time 10m

Yield 1 cup

Number Of Ingredients 9

Ingredients

1 bunch fresh cilantro or 1 bunch flat leaf parsley
3 garlic cloves, peeled and bruised
1 teaspoon cumin, ground
1 teaspoon coriander, ground
1 teaspoon paprika, ground
1 small red chili pepper, seeded (or 1 teaspoon of chili sauce)
1/2 teaspoon sea salt
1 lemon, juice of
1/4 cup olive oil

Steps:

Pound all ingredients together in a large mortar and pestle or buzz in a food processor. You want a rough-textured paste. Note: I use all the coriander stems.
Chermoula will keep several days in the fridge.

NORTH AFRICAN (ALGERIAN) KEBDA M'CHERMOULA - LAMB LIVER!

North African (Algerian) Kebda M'chermoula - Lamb Liver! image

This recipe is a for a traditional Algerian Chermoula made with liver. Kebda M'chermoula is very tasty and if you love liver then give this recipe a try. Very easy to make. Serve with basmati rice and a nice salad, mashed potato, fresh bread etc.

Provided by Um Safia

Categories Lamb/Sheep

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

800 g fresh lamb liver
6 -8 garlic cloves, minced
2 cups chopped tinned tomatoes with juice
1/2 cup chopped fresh coriander
2 -3 teaspoons fresh ground cumin
salt & freshly ground black pepper
1 cup water
2 tablespoons good quality olive oil

Steps:

Cut the liver in pieces approximately 1" long and 1/2" wide. In a large frying pan fry in the olive oil over a medium heat until browned on all sides. Reduce the heat a little and cook for a further 5 minutes.
Turn up the heat, add the cumin and garlic and lightly fry off.
Liquidise the tomatoes and add to the pan, season well with salt and pepper. Add the water, mix well then cover and cook for approx 25 minutes on medium to high heat or until the sauce has thickened.
Stir in half or the chopped coriander and sprinkle the rest on the top.
Serve with basmati rice and salad, mashed potato or fresh bread etc.

Nutrition Facts : Calories 382.7, Fat 17.3, SaturatedFat 4.9, Cholesterol 742, Sodium 427.9, Carbohydrate 13.8, Fiber 2.1, Sugar 4.9, Protein 42.3

Tips:

To ensure the tenderness of the lamb liver, it's crucial to soak it in milk for at least 30 minutes before cooking. This helps remove any impurities and mellows out its strong flavor.
When searing the liver, make sure the pan is very hot to create a nice crust and prevent the liver from sticking. Sear the liver in batches to avoid overcrowding the pan and ensure even cooking.
Don't overcook the liver, as it can quickly become tough and dry. Cook it just until it reaches an internal temperature of 145°F (63°C) for medium-rare, or 160°F (71°C) for medium.
The chermoula marinade is a key component of this dish, adding a vibrant and flavorful blend of herbs and spices to the liver. Make sure to use fresh herbs for the best flavor.
Serve the kebda mchermoula immediately with your preferred sides, such as grilled vegetables, couscous, or pita bread. This dish is best enjoyed fresh and hot.

Conclusion:

Kebda mchermoula is a delicious and flavorful North African dish that combines the unique taste of lamb liver with a tantalizing chermoula marinade. By following these tips, you can easily create this dish at home and enjoy its authentic flavors. Whether you're a seasoned cook or a beginner, this recipe is sure to impress your family and friends. So, gather your ingredients, fire up your stove, and embark on a culinary journey to North Africa with this delectable lamb liver dish.