INGREDIENTS

Proportions for 500 G
of calf's liver: Chermoula: - 1 spoonful with sweet pepper
soup - 2 spoonfuls with vinegar soup - 1 spoonful with coffee of cumin
- 1 small bouquet of coriandre - salt



PREPARATION

Preparation of the chermoula. Equeuter
and to crush with the "mehraz" (mortar) the coriandre with salt.
To add sweet pepper, cumin and vinegar added with a half glass
to water tea. To cut the liver in fine sections, to wash and
drain. To mix the liver with the chermoula and to let macerate a
few hours. Then, to cover the sections with liver of flour of
filtered durum wheat and to make fry in ebullient oil. To be
useful hot or cold.