Kebda Mchermla (Algerian Lamb Liver in Chermoula Tomato Sauce)
Kebda mchermla is a comforting Algerian classic: tender lamb liver finished in a fragrant chermoula and tomato sauce.
This post gives you the key steps for a soft texture, plus regional spice options and serving ideas.
What is Kebda Mchermla?
Kebda mchermla is a much-loved Algerian classic made with lamb (or mutton) liver, cooked quickly to stay tender, then finished in a fragrant chermoula-style seasoning and a rich tomato sauce.
The flavour is warm and bold, built on garlic, paprika, and either cumin or caraway depending on the region and family tradition.
You’ll often hear the spice paste called dersa, especially when it’s pounded in a mortar for a more intense aroma.
This dish is typically served straight from the pan, bubbling hot, with homemade bread like matlouh to scoop up every bit of sauce.
A squeeze of lemon at the table brightens the whole plate.
It’s a comforting favourite year-round and a popular choice for Ramadan iftar.
Ingredients for Algerian Kebda Mchermla (Lamb Liver with Chermoula)
- 300 g lamb liver: choose very fresh liver, deep red, with no spots for the best flavour and tenderness.
- 3 garlic cloves: finely grated or crushed with a little salt for a stronger chermoula base.
- A few sprigs fresh coriander (cilantro): adds freshness; a little parsley is optional for a softer note.
- Salt, black pepper, ground caraway, sweet paprika: a balanced spice mix—caraway brings a gentle sweetness, paprika rounds it out.
- 3 tbsp extra-virgin olive oil: for cooking and a smoother, richer sauce.
- 2 tsp fresh tomato purée: brings brightness and fruitiness.
- 1 tsp tomato paste: thickens and intensifies the sauce.
- 1 tsp harissa: adjust to taste, or swap for mild chilli for a gentler heat.
- 1½ tbsp vinegar (white or cider): helps soften the liver and balance its stronger flavour.
How to choose lamb liver and prep it without bitterness
- Look for liver that is smooth, glossy, and rosy, with no strong smell.
- Trim away membranes and any tough bits.
- Rinse quickly, then pat very dry (dry surface = better sear).
- Cut into even pieces so everything cooks at the same pace.
- The golden rule: liver cooks fast, keep it brief to stay tender.
How to Make Kebda Mchermla (Tender Lamb Liver in Chermoula Tomato Sauce)
- Prep the liver: Rinse briefly under cold water, pat dry, then cut into medium cubes (too small = crumbly, too large = less flavour).
- Sear: Heat a little olive oil in a heavy pan and brown the liver on all sides without cooking it through.
- Remove and set aside, keeping the oil.
- Make the chermoula (dersa): Crush garlic with salt, black pepper, ground caraway, and sweet paprika into a smooth paste.
- Add to the pan oil, then splash in a little water to stop the garlic from burning.
- Build the sauce: Stir in tomato paste and harissa, cook briefly, then add fresh tomato purée. Simmer on low until the oil rises to the surface.
- Finish: Return the liver, add chopped coriander and vinegar, cover, and simmer gently for about 15 minutes. Serve hot with matlouh or homemade bread.
Troubleshooting: Common Issues and Easy Fixes
- Dry liver → overcooked → add the quickly seared liver at the very end, cook for 1–2 minutes max, then take the pan off the heat and let it finish in the hot sauce.
- Sauce tastes too sharp → tomatoes too unripe → simmer longer on low heat and add a pinch of sugar to balance.
- Bitter garlic → garlic burned → pour in a little water as soon as the garlic starts to colour to stop it frying.
- Sauce too thin → too much liquid → simmer uncovered until it reduces to your preferred consistency.
- Too spicy → harissa too strong → use less, or swap for sweet paprika for a milder version.
Kebda Mchermla Variations (Family-Style Options)
- Extra spicy: add more harissa or a chopped fresh chilli; finish with a pinch of cayenne or hot paprika.
- Lemony and bright: swap the vinegar for fresh lemon juice at the end, and serve with lemon wedges.
- With onion: sauté sliced onion first for a sweeter, more fragrant sauce and a softer texture.
- With vegetables: add sliced peppers for colour, or stir in pan-fried aubergine cubes for a richer finish.
- With potatoes: simmer diced potatoes in the sauce to make it more filling and soak up the flavour.
- “White sauce” version: skip tomato and harissa; season with garlic, coriander, cumin, and lemon for a lighter, herb-forward plate.
Storage, freezing, and reheating
- Fridge: store in an airtight container for up to 2 days.
- Freezing: possible, but liver can turn grainy. If you want the best result, freeze the sauce only and cook liver fresh.
- Reheating: warm gently in a pan with a small splash of water. Avoid high microwave heat, which can toughen liver.
FAQ :
- Can I make the chermoula/dersa the day before? Yes, flavours deepen overnight. Keep it covered in the fridge and stir before using.
- How do I keep liver tender? Cut evenly and cook briefly, finishing it in the sauce rather than cooking it hard from the start.
- What can I use instead of vinegar? Lemon juice, preserved lemon, or a little tamarind for a softer tang.
- Fresh tomatoes or canned? Fresh tastes lighter; canned gives a richer, steadier sauce.
- Can I add onion or potatoes, and when? Add onion early to soften and sweeten. If adding potatoes, par-cook first, then simmer in the sauce.
Other side-dishes to try
- chicken liver dish with tomato sauce
- Cheese tajine : Tunisian chicken and cheese casserole
- Vichy Carrots Recipe (Carottes Vichy)
Print
Kebda Mchermla Recipe : Algerian Lamb Liver with garlic paste & Tomato Sauce
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
Kebda mchermla is a comforting Algerian classic: tender lamb liver finished in a fragrant chermoula and tomato sauce. This post gives you the key steps for a soft texture, plus regional spice options and serving ideas.
Ingredients
Scale
- 300 g lamb liver
- 3 garlic cloves
- a few sprigs of fresh coriander (cilantro)
- salt (black pepper, ground caraway, sweet paprika)
- 3 tbsp olive oil
- 2 tsp fresh tomatoes (puréed)
- 1 tsp tomato paste
- 1 tsp harissa
- 1½ tbsp vinegar
Instructions
- Rinse the lamb liver thoroughly and cut it into medium cubes.
- In a heavy-based pan, add the oil and heat well before adding the liver pieces.
- Sauté the liver on all sides until nicely golden, without overcooking it.
- Remove the liver from the pan, leaving the cooking oil behind.
- In a mortar, add the garlic cloves, salt, black pepper, ground caraway, and sweet paprika.
- Crush well, then add the dersa (chermoula paste) to the liver cooking oil. Add a little water on top so the garlic doesn’t burn.
- Add the tomato paste and harissa.
- Sauté briefly, then add the fresh tomato purée.
- Cook until a little oil appears on the surface, then return the liver to the sauce.
- Add a little fresh coriander and the vinegar.
- Cover and cook for 15 minutes, then remove from the heat.
- Garnish with fresh coriander before serving.
- Prep Time: 20 min
- Cook Time: 20 min
Nutrition
- Serving Size: 1 serving
- Calories: 200 kcal