Kebda Mchermla

Rating

Calories: Approx. 400 per serving

Macros: Protein: 25g, Fat: 15g, Carbohydrates: 5g per serving

Cooking time: 30-45 minutes

Recipe ingredients:

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Categories: algerian recipes, traditional food, meat dishes, special occasion meals, spicy flavors

About

A traditional Algerian dish of tender lamb liver cooked in a vibrant spice paste known as darsa, perfect for special occasions like Eid al-Kebir.

Top Recipe

Recette Kebda Mchermla Algérienne 🇩🇿 La vraie de nos grands mères

recipes.curatorlast month3 min read

Delve into the rich culinary heritage of Algeria with this timeless recipe for Kebda Mchermla. This traditional dish hails from Algiers and showcases tender lamb liver cooked in a vibrant spice paste known as darsa. Perfect for special occasions like Eid al-Kebir, this dish promises a burst of authentic Algerian flavors.

Ingredients

🐑 500-700g Lamb Liver, cut into small pieces
🧄 1 small head Garlic, 10-12 cloves with 2 whole and the rest pounded
🌶️ 1-2 small Red Peppers, rehydrated
🌿 1 teaspoon Caraway Seeds
🌶️ 1-2 teaspoons Red Pepper Powder
💧 Small amounts of Water
🫒 1 small ladle Olive Oil
🧂 1 teaspoon Salt
🍇 A few drops of Vinegar, added twice
🌶️ 1 tablespoon Homemade Hot Sauce

Instructions

1- Prepare the Lamb Liver:

Cut the liver into small, bite-sized pieces for even cooking.

2- Make the Darsa Spice Paste:

In a brass mortar, pound the majority of peeled garlic cloves with the rehydrated red peppers.
Add caraway seeds and red pepper powder, pounding until a fine paste forms.
Mix in a small amount of water to loosen the paste.

3- Cook the Lamb Liver:

Heat olive oil in a frying pan over low heat and add the liver pieces.
Sprinkle with salt and sauté until browned on both sides, stirring occasionally.
Add the 2 reserved whole garlic cloves and a few drops of vinegar. Stir the mixture.
Incorporate the prepared darsa paste and continue to sauté for a few minutes.
Optionally, enhance the flavor with homemade hot sauce.

4- Finish the Dish:

Add a small amount of water to the pan, avoiding overcooking the liver with excess liquid.
Cover the pan and let it simmer until the liver cooks through and the sauce thickens.
Add a few more drops of vinegar and a pinch of caraway seeds.
Turn off the heat once done.

Prep Time: 10-15 minutes
Cook Time: 20-30 minutes
Total Time: 30-45 minutes
Servings: 4
Equipment: Brass Mortar and Pestle, Frying Pan, Cutting Board, Serrated Knife, Gas Stove, Glass Lid, Wooden Spatula

Cooking Tips: