Kebda mchermla

Name: Kebda mchermla
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Cuisine: Algérie
Ingredients: 600 g cleaned beef liver; 400 g crushed tomatoes; 20 g tomato paste; 15 g peeled garlic; 30 g olive oil; 4 g ground cumin; 3 g sweet paprika; 30 ml lemon juice; 4 g salt; 10 g fresh parsley

Kebda mchermla is a preparation of liver seasoned with garlic and spices. This version uses beef liver fully cooked in a tomato sauce.

Ingredients

600 g cleaned beef liver
400 g crushed tomatoes
20 g tomato paste
15 g peeled garlic
30 g olive oil
4 g ground cumin
3 g sweet paprika
30 ml lemon juice
4 g salt
10 g fresh parsley

Preparation

Remove membranes and large ducts from the liver, then cut it into 2 cm cubes. Keep it chilled until cooking.

Crush garlic, cumin, paprika, and salt. Heat oil in a sauté pan and sauté this base for 30 seconds.

Add tomatoes and tomato paste. Let it stew for 10 to 12 minutes, until a thick sauce forms.

Add the liver and cook, stirring gently, until fully cooked, with no raw interior. Use a thermometer to reach 74 °C in the center of the largest pieces in this version.

Add lemon and parsley off the heat. Serve immediately, with bread on the side if desired.