How to prepare "liver mashramla" for Eid al-Adha, the Algerian way
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| How to prepare "liver mashramla" for Eid al-Adha, the Algerian way |
Liver mashramla is one of the most delicious traditional Algerian dishes on Eid al-Adha. Learn the secret of its name and method of preparation.
Algerian cuisine is among the richest Arab kitchens and the most rich in traditional dishes that date back hundreds of years.
Many and varied dishes are offered by Al-Ain Al-Akhbar on the eve of the blessed Eid Al-Adha, most of them with names derived from the Algerian colloquial dialect, and some of them are specific to one Algerian region from the other, but what unites them is their irresistible taste
Among the popular traditional dishes that smell of many Algerian homes during Eid al-Adha, we find the dish of "mashedleh liver", for which the Algerian capital and some central Algerian provinces are famous.
Al-Ain Al-Akhbariya, asking about the secret of this name, found that it has another name in some eastern Algerian provinces, which is Al-Kamunia, which means that it is one of the widespread and favorite dishes in many Algerian regions.
It is also called "chuteta liver", and is usually made with chicken liver or fish, but Eid al-Adha is an important opportunity to prepare it with sheep's liver, and the origin of the name "mushramala" is derived from the classical Arabic language.
In the Arabic dictionary, it is said "Sharmel" and means "cutting with seasoning", and from this was derived the name of this traditional Algerian dish, which is made with a heavy and spicy sauce, and "Al-Ain Al-Ikhbariya" presents the ingredients and method of preparing the Algerian dish, "Liver Sharmalah" for Eid al-Adha.
The traditional Algerian liver mashramla
How to make the Algerian dish "liver mashramla"
- the ingredients
- 1 kg lamb liver
- Clove garlic
- Hot green pepper
- grated tomato
- Two tablespoons of canned tomatoes
- Teaspoon salt
- ¼ teaspoon red pepper + ¼ teaspoon black pepper + ½ teaspoon cumin
- 4 tablespoons of essential oil
- Two tablespoons of vinegar
- cup of water
- The traditional Algerian liver mashramla
How to prepare
- Cut the liver into small cubes about 2 cm in size.
- Put in the pan the amount of oil with a small cup of water that helps the maturity of the liver, and put it on a medium heat until it begins to boil, then put the pieces of the liver in the hot oil and leave it to be done.
- Then put two tablespoons of oil in another pan, add grated tomatoes, salt, cumin, black pepper, garlic and hot pepper, stir from time to time, then add the canned tomatoes.
- The liver is removed from the frying pan after it has been cooked and dried from the oil, then the sauce is added to it and left until the liver is well absorbed, and thus the “liver mashramla” dish is ready.. and contentment and healing.