Moroccan Fried Liver and Onions

Moroccan fried liver and onions recipe

The Spruce / Cure Art 

  • Total: 45 mins
  • Prep: 15 mins
  • Cook: 30 mins
  • Marinating Time: 30 mins
  • Servings: 2 to 3 servings
Nutritional Guidelines (per serving)
671 Calories
54g Fat
7g Carbs
38g Protein
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Nutrition Facts
Servings: 2 to 3
Amount per serving
Calories 671
% Daily Value*
Total Fat 54g 69%
Saturated Fat 16g 82%
Cholesterol 152mg 51%
Sodium 996mg 43%
Total Carbohydrate 7g 3%
Dietary Fiber 2g 6%
Protein 38g
Calcium 57mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The sliced liver is marinated in the Moroccan spices of cumin and paprika and then cooked with a generous quantity of fried or caramelized onions. Make the dish spicier by adding cayenne pepper, and serve on a bed of mashed potatoes (Puré de Batata) for Moroccan comfort food at its best.


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  • 1 pound fresh calf or lamb liver
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon salt, or to taste
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon cayenne pepper
  • 1 tablespoon vegetable oil
  • 2 teaspoons vinegar (or lemon juice)
  • 2 large onions (thinly sliced)
  • 3 tablespoons vegetable oil (or olive oil)
  • salt and pepper to taste
  • Optional: flour (for dredging the liver)
  • 2 tablespoons butter
  • 1 tablespoon chopped parsley (or cilantro)

Steps to Make It

  1. Gather the ingredients.

  2. Make sure the liver is properly cleaned and trimmed. Slice the liver into thin cutlets or steaks and score the edges all around to help prevent the liver from curling up while frying.

  3. In a large bowl, mix the liver with the spices, vinegar, and oil and let marinate for 30 minutes, up to two hours.

  4. In a large skillet, heat the vegetable or​ olive oil over medium to medium-high heat.

  5. Add the sliced onions, season with salt and pepper, and stir to coat evenly.

  6. Fry for about 10 minutes, stirring occasionally, until the onions are lightly colored and tender. Push the onions to the sides of the pan.

  7. If desired, dredge the liver lightly in flour. Add the liver to the pan and fry it for 3 to 4 minutes on each side, or until cooked through (stirring the onions occasionally).

  8. Transfer the meat and onions to a plate, and return the pan to low heat.

  9. Add the butter to the pan and swirl the pan to melt the butter and combine it with the juices to form a sauce.

  10. Serve the liver and onions immediately with the sauce poured on top. Garnish with chopped parsley or cilantro.

Recipe Variation

You can caramelize the onions more deeply for a sweeter flavor.