Kebda (Beef Liver) – A Flavorful Moroccan Delicacy

Kebda, or Moroccan pan-fried beef liver, is a simple yet flavorful dish commonly enjoyed as a street food or a quick home-cooked meal. The beef liver is seasoned with a blend of aromatic spices, including garlic, cumin, and paprika, and then pan-fried to a tender, juicy perfection. This dish is packed with flavor and is often served with fresh Moroccan flatbread (khobz) or a side of salad. Whether you enjoy it as a light snack or part of a larger meal, Kebda is a delightful Moroccan delicacy.

Ingredients

• 1 lb (450g) beef liver, cleaned and sliced into thin strips
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon ground turmeric (optional)
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon (optional)
• 1/2 teaspoon black pepper
• Salt to taste
• 1 tablespoon fresh lemon juice
• 1 tablespoon chopped fresh parsley (for garnish)
• 1-2 green chilies, sliced (optional for heat)
• Fresh Moroccan flatbread (khobz) or rice, for serving

Instructions

1. Prepare the Beef Liver:

1. Start by cleaning the beef liver. Remove any membranes or tough parts, and slice it into thin, bite-sized strips.
2. Rinse the liver pieces under cold water and pat them dry with paper towels. This will help to ensure they fry well.

2. Marinate the Liver:

1. In a bowl, combine the minced garlic, cumin, paprika, turmeric, coriander, cinnamon (if using), black pepper, and salt. Add the lemon juice and mix well to form a marinade.
2. Add the beef liver slices to the bowl, tossing to coat the liver evenly with the spice mixture.
3. Let the liver marinate for at least 15-20 minutes. This allows the flavors to infuse into the meat.

3. Pan-Fry the Liver:

1. Heat the olive oil in a large frying pan or skillet over medium-high heat.
2. Once the oil is hot, add the marinated beef liver to the pan. Fry the liver slices for about 3-4 minutes on each side, or until they are golden brown and cooked through. The liver should still remain tender and juicy on the inside.
3. If you like a bit of heat, you can add the sliced green chilies to the pan in the last minute of cooking.

4. Serve:

1. Once the liver is cooked, remove it from the heat and transfer it to a serving plate.
2. Garnish with freshly chopped parsley for added color and freshness.
3. Serve the Kebda hot, alongside Moroccan flatbread (khobz) or rice, which will help soak up the flavorful juices. You can also serve it with a light salad or some pickled vegetables for a refreshing contrast.

Tips and Variations:

• Tenderness: Beef liver can become tough if overcooked. To ensure it stays tender, avoid cooking it for too long and make sure the pieces are cut thin.
• Spices: While cumin and paprika are traditional, you can also experiment with other Moroccan spices such as ras el hanout or a pinch of saffron to give the dish a unique twist.
• Heat Level: If you prefer a spicier version, add more chilies or even a pinch of cayenne pepper to the marinade for an extra kick.
• Serving: For a more substantial meal, you can serve Kebda with a side of couscous or sautéed vegetables. It also pairs well with Moroccan-style potato salad or a tangy cucumber and tomato salad.