This recipe comes from the article The Nourishing Traditions of Morocco published in our Wise Traditions journal in the fall of 2020.
- 1 onion, peeled and minced
- 1 tablespoon olive oil or other traditional fat of your choice such as butter
- 1 1/2 pounds calf liver
- 2 tablespoons cumin
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup parsley, chopped or minced if you prefer
- 3 slices traditionally-prepared sourdough bread and enough butter to spread on it
- 5 tomatoes (or 1 medium can tomato sauce)
- 2 onions, sautéed in 2 tablespoons of olive oil
- 1 teaspoon paprika or cayenne
- 1/2 teaspoon Tabasco hot sauce (optional)
1. In a skillet, sauté the first minced onion in oil or other fat.
2. Wash and cube liver.
3. Add liver to the onion with cumin, salt, pepper and parsley. Cook a few minutes over medium heat.
4. Toast bread, butter it and crumble in a food processor. Place in a bowl and set aside.
5. In the same unwashed food processor, grind all skillet ingredients.
6. Add bread crumbs to thicken liver and shape into small meatballs.
7. Place tomatoes in boiling water for a few minutes. Peel.
8. Discard water and skins and crush tomatoes into a sauce with a fork or in a food processor. Set aside.
9. In the same skillet used before, sauté two more minced onions in oil.
10. Add the tomato sauce, salt, paprika and optional Tabasco.
11. Stir over high heat, until you get a nice thick sauce.
12. Add the liver meatballs. Cook 10 to 15 minutes over low heat, with lid on.
Variation: Prepare tomato sauce in the same way as above, adding sauce to two sautéed minced onions. Add cubed liver (calf or chicken) along with 2 tablespoons cumin, 1 teaspoon paprika or cayenne, 1/2 teaspoon salt and 1/2 head minced garlic. Cook covered for 10-15 minutes, then uncover and simmer until sauce thickens.
Kim Gibson says
This sounds amazing. I can’t wait to make it and share it with my father. He and I are the only ones in the family that will eat liver.