Berber-style Lemon Liver

Ingredients

In this Berber adaptation of Fegato al limone, we incorporate traditional Berber spices and flavors to give the dish a unique twist. The original Italian dish is typically prepared with olive oil, garlic, and parsley, whereas the Berber-style Lemon Liver incorporates spices like cumin, coriander, and paprika to enhance the flavors. Additionally, the lemon sauce in the Berber version is more vibrant and tangy, reflecting the citrusy flavors prominent in Berber cuisine. We alse have the original recipe for Fegato al limone, so you can check it out.

• 500g (1.1 lb) lamb liver, sliced 500g (1.1 lb) lamb liver, sliced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• Juice of 2 lemons Juice of 2 lemons
• Zest of 1 lemon Zest of 1 lemon
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 8g, 2g
• Protein: 34g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   Heat olive oil in a large skillet over medium heat.
2. 2.
   Add the chopped onion and minced garlic to the skillet and sauté until golden brown.
3. 3.
   Add the sliced lamb liver to the skillet and cook until browned on both sides.
4. 4.
   Sprinkle ground cumin, ground coriander, and paprika over the liver. Stir well to coat the liver evenly with the spices.
5. 5.
   Pour in the lemon juice and add the lemon zest to the skillet. Season with salt to taste.
6. 6.
   Reduce the heat to low and let the liver simmer in the lemon sauce for about 5 minutes, or until cooked through.
7. 7.
   Remove from heat and garnish with fresh cilantro.
8. 8.
   Serve hot and enjoy the zesty flavors of Berber-style Lemon Liver.

Treat your ingredients with care...

• Lamb liver — Make sure to slice the liver thinly and cook it until it is just cooked through. Overcooking can result in a tough texture.

Tips & Tricks

• For a spicier version, add a pinch of cayenne pepper or chili flakes to the spices.
• Serve the Berber-style Lemon Liver with couscous or flatbread to soak up the delicious lemon sauce.
• If you prefer a milder flavor, reduce the amount of lemon juice used in the recipe.
• Experiment with different herbs for garnishing, such as mint or parsley, to add a fresh twist to the dish.
• If lamb liver is not available, you can substitute it with beef or chicken liver.

Serving advice

Serve the Berber-style Lemon Liver hot as a main dish, accompanied by couscous or flatbread. Garnish with fresh cilantro for added freshness and aroma.

Presentation advice

Arrange the sliced Berber-style Lemon Liver on a platter, drizzle the lemon sauce over it, and sprinkle with fresh cilantro. Serve with a side of couscous or flatbread for an appealing presentation.