Moroccan Fried Liver and Onions

By
Christine Benlafquih
Christine Benlafquih
Christine Benlafquih
Christine Benlafquih is a freelance writer and cooking class instructor with a background in Moroccan cuisine.
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Updated on 07/28/21
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)
604 Calories
40g Fat
13g Carbs
48g Protein
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Nutrition Facts
Servings: 2 to 3
Amount per serving
Calories 604
% Daily Value*
Total Fat 40g 51%
Saturated Fat 11g 57%
Cholesterol 777mg 259%
Sodium 570mg 25%
Total Carbohydrate 13g 5%
Dietary Fiber 2g 6%
Total Sugars 4g
Protein 48g
Vitamin C 12mg 61%
Calcium 44mg 3%
Iron 13mg 75%
Potassium 518mg 11%
*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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Ingredients

  • 1 pound calf or lamb liver

  • 1 teaspoon cumin

  • 1 teaspoon paprika

  • 1 teaspoon kosher salt, plus more for onions

  • 1/4 teaspoon freshly ground black pepper, plus more for onions

  • 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

  • 1/2 cup all-purpose flour, 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, 1 teaspoon salt, 1/4 teaspoon black 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 to taste 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.