Sephardic Recipes With A Modern Twist

Sephardic Spice Girls

Moroccan Liver

Moroccan Liver

Slowly caramelize a large sliced onion in 1/4 cup olive oil.

Salt and Broil liver in oven for 5 min to get excess blood out.

Once your onions are golden and nicely caramelized add small pieces of potatoes and pieces of liver.

Add a Tablespoon of cumin a teaspoon of paprika and a tablespoon chicken consommé(optional)

add 1/2 cup water.

And reduce heat to a simmer.

Add half preserved lemon chopped into small pieces.

If you don’t have add juice of a lemon. Cook 20 min.

Add salt pepper to taste.

You may need to add more water while cooking check on it a few times.

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