Moroccan Beef Liver + Kidney Recipe | The most delicious BBQ@datafood

beef liver

🥗Healthier: chicken liver

💰Cheaper: pork liver

Chicken liver is lower in cholesterol and pork liver is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point, while vegetable oil is more budget-friendly.

Clean the beef liver and kidneys, removing any membranes and fat.

Soak the liver and kidneys in water with a bit of salt for 30 minutes to remove bitterness.

Heat olive oil in a large skillet over medium heat until shimmering.

Add chopped onions and sauté until translucent, about 5-7 minutes.

Stir in minced garlic and cook for an additional minute until fragrant.

Add cumin, coriander, paprika, turmeric, cinnamon, salt, and black pepper; stir to combine.

Add the soaked liver and kidneys to the skillet, cooking for 5-7 minutes until browned.

Pour in water to cover the meat and bring to a simmer.

Reduce heat to low, cover, and braise for 20-25 minutes until tender.

Stir in chopped parsley and cilantro just before serving.

Squeeze fresh lemon juice over the dish for brightness.

Serve hot with crusty bread or over rice.

Cooking Techniques

Spice Level: