Morocco · Beef

Moroccan Beef Liver with Preserved Lemon

Name: Moroccan Beef Liver with Preserved Lemon
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 4
Cuisine: Morocco
Ingredients: 600 g beef liver, cut into cubes; enough to cover milk; 2 onions, chopped; 2 cloves garlic, chopped; 2 tbsp vegetable oil; 2 tbsp olive oil; 20 ml water; 2 tbsp coriander, chopped; 2 tbsp parsley, chopped; 1 tsp preserved lemon, finely chopped; 1 tsp paprika; ½ tsp cumin; ½ tsp turmeric; ½ tsp salt

Moroccan beef liver with preserved lemon and garlic — liver has a reputation it does not deserve, and this is the recipe that changes minds. The cubes soak overnight in milk to mellow the flavour, then cook down slowly with coriander, parsley, paprika, cumin and turmeric until they are tender and coated in a thick sauce.

By Natalia8 October 2026

Prep: 15 min, plus overnight soaking
Cook: 50 min
Serves: 4
Level: Easy

Method

The night before: cut the liver into cubes, cover it with milk and leave it in the fridge overnight. Drain and pat dry before cooking.
Heat the olive oil and the vegetable oil in a pan. Add the onion and fry until softened, then stir in the garlic.
Add the liver and fry until browned on all sides.
Stir in the paprika, cumin, turmeric and salt, the preserved lemon, the parsley and the coriander, and pour in the water.
Cook gently for about 40 minutes, until the liver is tender and coated in a rich sauce.

Serve with crusty bread to soak up every bit of that sauce.

Watch it made

The full method, step by step, on the channel.

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