Waiting for a cook

Kebda Mchermla

Morocco

What we know so far

Kebda mchermla is lamb (or beef) liver cut small, seared quickly in olive oil with garlic, and finished in a thick tomato sauce spiced with cumin, paprika and a little chilli, with coriander on top. It is the classic dish of Eid al-Adha morning, when the liver of the freshly slaughtered sheep is cooked first, and it is an everyday quick supper the rest of the year, eaten with bread straight from the pan. "Mchermla" means dressed in chermoula, the cumin-garlic-coriander seasoning.

The draft was written from 2 published sources and holds 13 ingredients and 5 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
Photograph your own, so the page carries a real picture instead of somebody else's.
Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

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Waiting for a cook

Kebda Mchermla

Morocco

What we know so far

The draft was written from 2 published sources and holds 13 ingredients and 5 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
Photograph your own, so the page carries a real picture instead of somebody else's.
Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

See every dish waiting