Beef liver Moroccan style

Ingredients for 4 servings:

• 800 g beef liver
• 1 organic lemon(s)
• 2 tbsp olive oil
• 2 garlic cloves
• 6 tomatoes
• ½ bunch parsley, flat
• some sprigs of fresh mint (amount to taste)
• ½ pepper
• ½ tsp Ras el Hanout, more to taste
• Cumin, ground
• chili flakes
• salt and pepper
• Cinnamon

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 25 minutes

for friends of oriental cuisine

Remove the skin and tendons from the beef liver, then cut the liver into strips. Use a zester to remove the zest from the organic lemon and set aside. Squeeze the lemon. Mix the juice with 2 tablespoons of olive oil and marinate the liver in it for about 30 minutes. Pour boiling water over the tomatoes, rinse in cold water, peel, remove the seeds, and cut into pieces. Peel and crush the garlic cloves. Wash the parsley, shake dry, and finely chop, along with the mint leaves. Deseed the chili peppers and cut into thin strips. Fry the liver strips in batches and set aside. If desired, add a little more oil to the pan juices. Sauté the tomato pieces with the garlic, add the herbs and chili pepper strips. Reserve some parsley for garnish if desired. Do not simmer for long; the tomatoes should retain some of their structure. Season with ras el hanout, chili flakes, cumin, salt, pepper, and a pinch of cinnamon. Stir in the liver and heat briefly. Sprinkle with lemon zest. Since there’s no sauce, flatbread is best served with it. Rice would be too dry.