Strips of liver, seared hot and fast in olive oil with garlic and fresh coriander. Browned on the outside, still tender inside. In Moroccan cooking, kebda is the dish for when you want something hearty on the table quickly: fifteen minutes of work, no more. The seasoning comes from our Kebda (liver) mix, blended to support the full flavour of liver without overpowering it. A squeeze of lemon at the end lifts the whole dish.

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⏱ Preparation time: ±15 min
👥 Serves: 4
🌶 Difficulty: easy
🍽 Category: Meat

Ingredients

• 500 g liver
• 16 g Kebda (liver) mix
• extra virgin olive oil for marinating and frying
• 2 cloves of garlic
• 15 g fresh coriander
• lemon wedges, to serve

Method

1. Blend the coriander and garlic to a fine paste.
2. Cut the liver into strips.
3. Marinate the liver with a splash of olive oil and the garlic and coriander paste.
4. Season the meat with the Kebda (liver) mix.
5. Heat a generous layer of olive oil in a pan.
6. Fry the liver until well browned on both sides.
7. Serve straight away with lemon wedges.

Chef's tip

Ask your butcher to cut the liver into strips or cubes, it saves you the work. Not a fan of coriander? Use parsley instead.

Serving suggestion

Serve with fresh Moroccan bread and lemon wedges.

Ready to cook it yourself?

All the seasoning in this dish comes from our Kebda (liver) mix. Fry the liver in our extra virgin olive oil and you have everything you need.

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Enjoy!
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