fried mchermel liver

Ingredients for 500 g (1 lb 2 oz) of veal liver Chermoula:

* 1 soupspoonful of paprika * 1 teaspoonful of cumin

* salt * 2 soupspoonfuls of vinegar * 1 bunch of coriander

Preparation of the chermoula:

Stalk the coriander and pound in a mortar “mehraz” with the salt. Add the paprika, cumin and the vinegar mixed with 1/2 glassful of water.

Cut the liver in thin slices, wash and drain. Leave the liver to marinade in the chermoula for several hoursThen cover the slices of liver with hard wheat flour (sieved) and dry in boiling oil. Serve hot or cold.