Moroccan Fried Liver and Onions

The SpruceReviews(1)
Shyla D.: "This was excellent. The marinade really made the…" Read More


  • 3 onions (large, thinly sliced)
  • 4 tablespoons vegetable oil (or olive oil)
  • 1 pinch salt
  • 1/8 teaspoon pepper
  • 1/2 teaspoon sugar
  • 1 pound lamb liver (or fresh calf)
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper (or to taste)
  • 1/8 teaspoon cayenne pepper
  • 1 tablespoon vegetable oil
  • 3 teaspoons vinegar (or lemon juice)
  • flour (Optional:, for dredging the liver)
  • 2 tablespoons butter
  • 1 tablespoon chopped parsley (or cilantro)
Read Directions


Yummly User
Shyla D. 14 Jun 2017
This was excellent. The marinade really made the liver taste wonderful. I used a mix of olive oil, butter, and crisco to cook it. Would advise not to leave the onions in per the recipe, rather take them out to cook the liver. Excellent marinade, will make again!