Liver with olives

Cooking time: 10 min. / 15 min.Difficulty: easy


I was invited for a dinner by my Moroccan friends for. While we were drinking and waiting for the "main chef", we became pretty hungry. So one of the guys said "lets make a starter" meanwhile. I was expecting something fast, small and light, but he made liver :) Yes, it was fast and it was delicious. But pretty filling too, so I had nearly no space for the main dish then :)


Heat up oil in a pan or on the bottom part of tagine. Add onion until a bit glassy.

Add liver, fry shortly on a high heat from all sides.

Put down the heat and add everything else. Cook until the liver is done. 

Serve with Moroccan bread (khobz). 


To buy tagine USAUK, Europe; Moroccan plates and bowls USAUK, Europe.


Olive vendor on traditional market souk in Morocco


For 4 portions: 

  • 600g beef or calf liver  
  • 1 onion chopped
  • 1 tsp paprika
  • 2 tsp cumin
  • salt to taste
  • handful green parsley chopped
  • handful cilantro chopped
  • 1-2 handful of pickled green or red olives
  • 4 tbs olive oil

Side dish:

Authentic tools needed:

  • tajine
  • Dinner with my Moroccan friends - Authentic World Food
  • Olives vendor on traditional Moroccan market souk - by Authentic World Food
  • Paprika on traditional Moroccan market souk - by Authentic World Food