Moroccan Fried Liver and Onions

Moroccan fried liver and onions recipe

The Spruce / Cure Art 

Prep: 15 mins
Cook: 30 mins
Marinating Time: 30 mins
Total: 75 mins
Servings: 2 to 3 servings
Nutrition Facts (per serving)
525 Calories
36g Fat
11g Carbs
39g Protein
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Nutrition Facts
Servings: 2 to 3
Amount per serving
Calories 525
% Daily Value*
Total Fat 36g 46%
Saturated Fat 9g 47%
Cholesterol 872mg 291%
Sodium 698mg 30%
Total Carbohydrate 11g 4%
Dietary Fiber 2g 6%
Total Sugars 4g
Protein 39g
Vitamin C 48mg 242%
Calcium 49mg 4%
Iron 19mg 103%
Potassium 583mg 12%
*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 calf or lamb liver

  • 1 teaspoon cumin

  • 1 teaspoon paprika

  • 1 teaspoon kosher salt

  • 1/4 teaspoon freshly 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

  • 1/4 tsp kosher salt and pepper to taste

  • 1/2 cup all-purpose flour, for dredging the liver, optional

  • 2 tablespoons unsalted butter

  • 1 tablespoon finely 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—cumin, paprika, salt, pepper, and cayenne pepper—, 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.