Moroccan Liver (Kebda)
Let me share a family secret with you. A gourmet dish of calves liver pan-seared with garlic, cumin, vinegar, and a lot of fresh coriander. Rooted deeply in our Berber and Andalusian heritage, this is more than just a dish—it's a story told through spices. Trust me, you'll need plenty of crusty bread to soak up every last drop.
Nutritional Values (Per Serving)
Ingredients
- Calf liver
- Garlic
- Vinegar
- Crystallized cumin
- Coriander
- 1 tsp Salt (or to taste)
- 1/2 tsp Black Pepper
- 3 tbsp Olive Oil
Step-by-Step Instructions
Start by gathering your ingredients. The magic always begins with patience and the right spices.
Cut liver into cubes.
Sear quickly at high heat.
Deglaze with vinegar and spices.
Medina Kitchen Experts
Authentic recipe sourced and verified by our local culinary experts. Deeply rooted in Moroccan heritage and family traditions.
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Pair It With
Trust us, have a glass with this. It cuts the richness perfectly.
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