Moroccan · Main course
Tqelia (Eid Fried Offal & Liver)
Tqelia is the sizzling Aïd skillet of diced liver, heart and offal fried hard with garlic, cumin and coriander until the edges caramelise and the fat crisps, then sometimes preserved under its own fat to eat for days after the feast. Sharp, spiced and intensely meaty, it is scooped hot from the pan with bread.
- Prep
- 30 min
- Cook
- 30 min
- Total
- 60 min
- Serves
- 4
- Level
- Medium
Ingredients
- 700 g mixed lamb liver, heart and offal, diced
- 6 garlic cloves, crushed
- 2 tsp ground cumin
- 1 tsp sweet paprika
- 1/2 tsp cayenne
- 4 tbsp olive oil or rendered lamb fat
- 1 large bunch coriander, chopped
- Salt and black pepper
- Lemon, to serve
Method
- 1
Prep the offal
Clean and dice the offal into small even pieces, keeping the quick-cooking liver separate from the firmer heart.
- 2
Sear the firm cuts
Heat the fat in a wide pan, add the heart and firmer offal with the garlic and fry over high heat until browned.
- 3
Add liver and spices
Add the liver, cumin, paprika, cayenne, salt and pepper and fry hard, stirring, so the edges caramelise but the liver stays just pink.
- 4
Herb and finish
Throw in most of the coriander, toss for a minute, then take off the heat while everything is still juicy.
- 5
Serve
Scatter with the last of the coriander, squeeze over lemon and serve straight from the pan with bread.
Chef's tips
- Cook the firm offal first and the liver last — liver needs only minutes and overcooks in seconds.
- Keep the heat high for a proper sear; crowding the pan steams the offal and loses the caramelised edge.
- To store tqelia the traditional way, cook it dry and pack it under a layer of its own fat in a jar.
Frequently asked questions
Is tqelia the same as khlii?
No; khlii is meat cured and preserved in fat over time, while tqelia is a fresh fried offal dish, though leftovers can be preserved under fat in a similar way.
Can I use just liver?
Yes; an all-liver tqelia is common and quick. Just watch the timing closely so it stays tender.