North African Algerian Kebda Mchermoula Lamb Liver Recipes

CHERMOULA

Chermoula image

Chermoula is a North African marinade, used especially for fish. It also makes a great dipping sauce or salad dressing. This recipe has plenty of tang and has been adapted from one by Julie Le Clerc. I use coriander (cilantro) rather than parsley and Lee Kum Kee's Chili Garlic Sauce rather than a small red chili. I like the end product so much that I can eat it with a spoon. Yummo!

Provided by Leggy Peggy

Categories Vegetable

Time 10m

Yield 1 cup

Number Of Ingredients 9

Ingredients

1 bunch fresh cilantro or 1 bunch flat leaf parsley
3 garlic cloves, peeled and bruised
1 teaspoon cumin, ground
1 teaspoon coriander, ground
1 teaspoon paprika, ground
1 small red chili pepper, seeded (or 1 teaspoon of chili sauce)
1/2 teaspoon sea salt
1 lemon, juice of
1/4 cup olive oil

Steps:

Pound all ingredients together in a large mortar and pestle or buzz in a food processor. You want a rough-textured paste. Note: I use all the coriander stems.
Chermoula will keep several days in the fridge.

NORTH AFRICAN (ALGERIAN) KEBDA M'CHERMOULA - LAMB LIVER!

North African (Algerian) Kebda M'chermoula - Lamb Liver! image

This recipe is a for a traditional Algerian Chermoula made with liver. Kebda M'chermoula is very tasty and if you love liver then give this recipe a try. Very easy to make. Serve with basmati rice and a nice salad, mashed potato, fresh bread etc.

Provided by Um Safia

Categories Lamb/Sheep

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

800 g fresh lamb liver
6 -8 garlic cloves, minced
2 cups chopped tinned tomatoes with juice
1/2 cup chopped fresh coriander
2 -3 teaspoons fresh ground cumin
salt & freshly ground black pepper
1 cup water
2 tablespoons good quality olive oil

Steps:

Cut the liver in pieces approximately 1" long and 1/2" wide. In a large frying pan fry in the olive oil over a medium heat until browned on all sides. Reduce the heat a little and cook for a further 5 minutes.
Turn up the heat, add the cumin and garlic and lightly fry off.
Liquidise the tomatoes and add to the pan, season well with salt and pepper. Add the water, mix well then cover and cook for approx 25 minutes on medium to high heat or until the sauce has thickened.
Stir in half or the chopped coriander and sprinkle the rest on the top.
Serve with basmati rice and salad, mashed potato or fresh bread etc.

Nutrition Facts : Calories 382.7, Fat 17.3, SaturatedFat 4.9, Cholesterol 742, Sodium 427.9, Carbohydrate 13.8, Fiber 2.1, Sugar 4.9, Protein 42.3

CHERMOULA DRESSING

Chermoula Dressing image

Chermoula is a marinade used in Algerian, Moroccan and Tunisian cooking. It is usually used to flavour fish or seafood, but it can be used on other meats or vegetables. There are many different recipes that use different spices, and the proportions vary widely. In most recipes, the first two ingredients are garlic and coriander. The consistency can be a smooth emulsion, coarsely chopped or in between. It can be used as marinade, relish, dressing, basic cooking sauce, or a dip.

Provided by An_Net

Categories African

Time 10m

Yield 1 cup

Number Of Ingredients 10

Ingredients

1/2 cup well-packed chopped fresh coriander
1/2 cup well-packed chopped flat leaf parsley
3 garlic cloves, roughly chopped
3 tablespoons lemon juice
2 teaspoons ground cumin
1/2 teaspoon paprika
1/2 teaspoon chili powder (optional)
1/4 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup olive oil

Steps:

Put everything except the oil in a food processor and blend until smooth.
With the machine running, slowly pour in the oil.
Transfer to a bowl, taste and adjust seasoning if necessary, then cover and refrigerate until required.

ALEXANDRIAN STYLE LIVER (KEBDA ESKANDARANI)

Alexandrian Style Liver (Kebda Eskandarani) image

Make and share this Alexandrian Style Liver (Kebda Eskandarani) recipe from Food.com.

Provided by Nermine

Categories Meat

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 lb beef liver
4 garlic cloves
3 teaspoons cumin powder
2 teaspoons ground coriander
2 teaspoons salt
1 teaspoon chili powder
3 green chilies
1/4 cup vegetable oil
3 limes, juice of

Steps:

chop up liver into small pieces.
combine garlic , cumin powder , ground coriander,salt, chili powder and green chilis
in a food processor until they form a paste.
add the mixture to the liver and let it sit for 15 minutes.
in a medium pan heat the oil and add the liver a little bit at a time
add the lime juice and cook for 15 minutes.

Nutrition Facts : Calories 697.1, Fat 28.9, SaturatedFat 6.8, Cholesterol 1100, Sodium 1456.3, Carbohydrate 24.1, Fiber 1.5, Sugar 2.4, Protein 82.9

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