Moroccan Liver Recipe
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One of Morocco's most common street foods is liver. It's available at almost every weekly souk and is a mainstay at many restaurants across the country. This is actually one of our favorite fast food choice when we are in a rush or want a takeaway dinner.
The Berbers, who were Morocco's first residents, are credited with creating the delicacy known as Moroccan liver. Berber tribes raised sheep and goats, and they had unique methods for preparing the meat. One of the most well-known methods was to roast the meat slowly over an open flame. This method of cooking gave the beef a luscious, delicate texture.Over time, the dish developed and became more refined due to the impact of Arabs in Morocco and interactions with various civilizations, including Andalusian and Jewish cultures. The meal underwent changes and diversification with the introduction of new flavors, spices, and cooking methods.
Ingredients :
- 500g of liver
- 2 garlic cloves
- 15g coriander
- Olive oil
Instructions:
- Mince the garlic and cilantro finely.
- The liver was then sliced into strips.
- Marinate in the mixture of garlic and coriander and olive oil.
- Pour a generous amount of olive oil into a pan.
- Cook until the liver is golden brown on both sides.
- For a final touch, serve with lemon wedges and Moroccan bread.
BESHA!
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Moroccan flavors and more
"In this blog, I will introduce you to the flavors of Morocco! Join me on a gastronomic journey through vibrant Moroccan cuisine as I show you the variety of flavors and dishes. From savoury tagines to cooling mint tea, I'll take you on a delicious journey through the unique ingredients, cooking techniques and culinary traditions that set this cuisine apart. Discover the rich history and cultural influences that shape Moroccan cuisine and be encouraged to experiment in the kitchen. Indulge your taste buds and be enchanted by the delicious flavors of Morocco"
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