Maghreb liver

Category: Meat dishes
Maghreb liver

Ingredients

Beef or chicken liver 0.5KG
Sweet pepper (preferably local seasonal) 3-4 pcs.
Bulb onions 1-2 pcs.
Salt taste
Ground black pepper taste
Hot red pepper taste
To flavor chicken liver:
Soy or Worcester sauce (Worcester) 1 tbsp. l.
Cognac / brandy or whiskey 2 tbsp. l.

Cooking method

  • Cut the onion into feathers, cut the pepper into half rings or longitudinal strips (be guided by the size of the peppers).
  • Maghreb liver
  • Remove veins from the liver and cut into small pieces. Leave in a colander to drain or blot with paper towels (you need to remove excess moisture).
  • Maghreb liver
  • Maghreb liver
  • Fry the onion and pepper in a very hot pan, stirring constantly.
  • It is very important: you only need to grab the onion in a frying pan (no more than 1 minute!), In no case should it soften. The essence of this quick heat treatment is to remove the harshness of the taste and nothing more. If you overdo it, you will get soft (like boiled) onions in the finished dish - not the most delicious option.
  • Maghreb liver
  • The peppers can be sautéed a little longer, until they are semi-soft, but they should still crunch slightly.
  • Maghreb liver
  • Fry the liver, stirring in a very hot frying pan.
  • Maghreb liver
  • Fill the semi-finished liver (red juice is still oozing) with flavors (cognac, sauce) - this is important for chicken liver, beef liver itself has a bright taste and does not need to be enhanced by such tricks. Season with salt and spices.
  • Maghreb liver
  • Maghreb liver
  • Boil almost all the liquid over high heat and combine with pepper.
  • Maghreb liver
  • Fry a little all together, stirring constantly.
  • Add onion, stir quickly and remove from heat.
  • Maghreb liver
  • Arrange on plates immediately, otherwise you can overexpose and serve.
  • Bon Appetit!
  • Maghreb liver

The dish is designed for

2 servings

Time for preparing:

20 minutes

National cuisine

Maghreb

Twist
Natasha, how tempting! I will definitely try!
Arka
Try it for health!
So you can cook squids, also a good combination
MariS
Arka, thanks - a very interesting recipe! I will definitely try!
Arka
MariS, Marina, try it! Prepares very quickly! You won't have time to look back, you will already be eating
Gasha
Arka, because of such a photo, the stomach folds into a bundle !!!
Omela
Arka, very appetizing !!!! I'm making a picture to ask, and the Maghreb are hto ??
Gasha
Quote: Omela

I'm making a picture to ask, and the Maghreb are hto ??

Did you look at Aladdin's lamp? Here is a sorcerer - Maghrib !!!

Maghreb liver

Maghreb (Arabic المغرب - West) - the name given by medieval Arab geographers and historians to the countries located west of Egypt; preserved in the Arabic language to this day. Morocco is still called this way in Arabic.
Omela
Quote: Gasha

Here is a sorcerer - Maghrib !!!
So you're a witch !!! (from)
Gasha
And then! But, mind you - Russian !!! Not Maghreb !!!
Sonadora
Arochka, Very unusual! I have never cooked a liver like that, but I will definitely try!
Arka
Gasha, Melchik, Sanadorochka, try it, it's done very simply and quickly. Beef liver is preferable - tastier.
To make it completely Maghreb, I need harisa (chili paste), but I ran out of it, and I just added hot pepper. Or you can cut fresh chili.

Ganya, your sorcerer amused me!
MariS
Arochka, Thank you very much for the recipe - yesterday I tried yours and Gashin's options in parallel. Everyone liked it very much. Thank you! It cooks quickly, it turns out tasty - great. Now I will always take turns making your options - my husband is a fan of chicken liver.
Arka
Great! Try it further!
Do the same squid in the same way - super!
BYSENKA
Arka, thank you very much for the master class in cooking liver ... for many years I am afraid to undercooked the liver, and it always turned out to be dry ...but yesterday, according to your recipe, it turned out very tasty. THANK YOU!
Arka
Quote: BYSENKA

Arka, thank you very much for the master class in cooking liver ... for many years I have been afraid to undercooked the liver, and it always turned out to be dry ... but yesterday, according to your recipe, it turned out very tasty. THANK YOU!
Anya, I'm so glad that now you and the liver have made friends! Don't be afraid to leave it pink on the inside, it quickly comes to condition even in a plate after taking it out of the pan.
Good luck with your liver experiments!

You can also call me "you"
BYSENKA
Quote: Arka

Anya, I'm so glad that now you and the liver have made friends! Don't be afraid to leave it pink on the inside, it quickly gets to condition even on the plate after taking it out of the pan.
Good luck with your liver experiments!

You can also call me "you"

Arka, Thank you! The next day, after warming up, it was already a little harsh ... it is better to eat everything at once, or cook right before lunch. It's still very tasty.
Albina
Doesn't the pork roll for this recipe?
Arka
Quote: Albina

Doesn't the pork roll for this recipe?
Albina, any liver rolls, we just don't eat pork
SchuMakher
(quietly, quietly, in a mysterious voice, thoughtfully): Aha-a-a-a-a ...
Albina
I made from pork liver - CLASS. Thanks for the recipe
Arka
To your health, Albina!
Albina
I liked the very idea of ​​using cognac, because I am afraid not to fry it and even the presence of blood scares me. Therefore, most often I overcook, but for the liver this is not the best option. Cognac disinfects, so it's not scary. The liver turned out to be soft and tasty (there was no cognac taste)
Arka
Quote: Albina

I liked the very idea of ​​using cognac, because I am afraid not to fry it and even the presence of blood scares me. Therefore, most often I overcook, but for the liver this is not the best option. Cognac disinfects, so it's not scary. The liver turned out to be soft and tasty (there was no cognac taste)
So you can drink it 🔗
Albina
Quote: Arka

So you can drink it down 🔗
IT DOESN'T RUN FOR THIS

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