Moroccan salad with liver (Kibbdha)

Submitted by enr on 31 Oct 2010
500 g veal liver
flour - for frying
peanut sunflower oil - for frying
1 clove garlic, minced meat
2 tbsp parsley, chopped
2 tbsp coriander, chopped finely
1/2 tsp salt
1/2 tsp paprika
1/4 tsp cayenne or chilli
4 tbsp olive oil
2 tbsp lemon juice
1/2 tsp cumin
The liver is cut into slices, thick 1 cm, and then a 1 cm cubes or strips. Divide into two portions and each portion is placed in a strainer and flush with boiling water. Allow to drain well. Mix remaining ingredients and milled be confused with cancer. Allow 2 hours to marinate. The liver is removed from the marinade and sprinkle with flour. In a deep skillet heat the peanut sunflower oil, should be enough for the liver to swim in it. Fry is 3 portions and allowed to drain from the oil. The liver should be crispy on the outside and pink inside, ie fry briefly to high temperatures. In saucepan put the marinade, heat to boiling and remove from fire. Fried fraction returns into the hot marinade and allowed to cool to room temperature. Season as needed with more salt and lemon juice can be dripped with olive oil. Serve with lemon slices and parsley or cilantro branches. * Coriander can be replaced with parsley or other green spice.
1 user
31 Oct 2010


Regarding replacement - my husband grumbles every time without coriander was not a Moroccan dish, but I like it and other green spice. The most important thing to me is cumin - he made the recipe.

I will stay with magdanozcheto ... no fresh coriander, but today I will make a salad because it is easy and will certainly be very tasty. Bravo!

Nelly, to shoot! I already 2 times fail. Enjoy your meal:-)