Easy liver recipe in moroccan sauce (Kebda B Maticha)

In Moroccan kitchens, liver is carefully prepared and enriched with a rich sauce of herbs, spices and flavorful ingredients The combination of the soft, creamy texture of the liver and the spicy, savory taste of the sauce creates a dish that is both delectable and nutritious. 

Moroccan liver in sauce is a symphony of flavors that will enchant your taste buds and leave you craving more. In this blog, we will explore the traditional preparation method of Moroccan liver in sauce, along with tips and tricks for making this dish at home. This recipe is very versatile and a super easy dish to make!

Ingredients:

• 60 ml olive oil
•  115 g yellow onion
•  20 g coriander
•  2 cloves of garlic
•  230 g tomatoes
•  450 g liver
•  4 g salt
•  3 g black pepper
•  3 g paprika powder
•  3 g garlic powder
•  3 g cumin powder
•  3 g ras el hanout

Preparation:

1. Finely chop the onion, garlic and cilantro. Grate the tomato.
2. Cut the liver into small pieces (2 by 2 cm).
3. Heat the olive oil in the pan and add the onion. 
4. Fry the onion for about 5 minutes until golden brown. 
5. Add the cilantro, garlic and grated tomato. 
6. Stir everything together well for a moment.
7. Add the liver, salt, black pepper, paprika, garlic powder, cumin powder and ras el hanout. Place a lid on top. 
8. Cook the liver for about 15/20 minutes.

Besaha!