Name: Tunisian Beef Liver and Cumin Stew
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: Tunisian
Ingredients: 3 tablespoons olive oil; 2 large yellow onions, finely chopped; 6 garlic cloves, minced; 3 tablespoons ground cumin; 1 teaspoon sweet paprika; 1 tablespoon harissa paste, plus more to taste; 2 tablespoons tomato paste; 1 (400 g) can crushed tomatoes; 700 g (1.5 lb) beef liver, trimmed and cut into 2 cm pieces; 1 teaspoon salt, plus more to taste; 1/2 teaspoon black pepper; 1 preserved lemon, finely chopped (optional); 1 cup water or beef broth; 1/4 cup chopped fresh flat-leaf parsley or cilantro; Lemon wedges, for serving

Be the first to rate

(No Ratings Yet)

A classic Tunisian offal dish built on a foundation of toasted cumin, garlic, and ripe tomato. The liver is gently simmered just until tender so it stays silky and iron-rich. Served with crusty bread, it is a beloved weekday comfort food across Tunisia.

Prep Time20 mins

Cook Time45 mins

Total Time65 mins

Servings4

Yield4 servings

Nutrition Facts

Per serving (estimated)

385 kcalCalories
16 gFat
4 gSaturated Fat
16 gCarbs
3 gFiber
6 gSugar
40 gProtein
620 mgSodium
560 mgPotassium
75 mgCalcium
9 mgIron
18 mgVitamin C
8500 mcgVitamin A

Ingredients

For the spice base

3 tablespoons olive oil
2 large yellow onions, finely chopped
6 garlic cloves, minced
3 tablespoons ground cumin
1 teaspoon sweet paprika
1 tablespoon harissa paste, plus more to taste
2 tablespoons tomato paste
1 (400 g) can crushed tomatoes

For the liver and finishing

700 g (1.5 lb) beef liver, trimmed and cut into 2 cm pieces
1 teaspoon salt, plus more to taste
1/2 teaspoon black pepper
1 preserved lemon, finely chopped (optional)
1 cup water or beef broth
1/4 cup chopped fresh flat-leaf parsley or cilantro
Lemon wedges, for serving

Directions

Pat the liver dry with paper towels, then season with salt and pepper. Set aside while you build the base.
Heat the olive oil in a heavy pot or Dutch oven over medium heat. Add the onions and cook, stirring often, for 8 to 10 minutes until soft and lightly golden.
Stir in the garlic, cumin, and paprika and toast for about 60 seconds until fragrant. Add the harissa and tomato paste and cook another minute, stirring constantly so nothing burns.
Pour in the crushed tomatoes, water or broth, and the preserved lemon if using. Bring to a gentle simmer and cook for 10 minutes to thicken the sauce slightly.
Add the liver pieces and any accumulated juices to the pot. Reduce the heat to low, cover, and simmer gently for 12 to 15 minutes, just until the liver is cooked through but still tender and rosy inside.
Taste and adjust salt and harissa. The sauce should be thick enough to coat the back of a spoon; if it is too thin, simmer uncovered for a few more minutes.
Stir in the chopped parsley or cilantro, then take the pot off the heat and let it rest for 2 minutes so the flavors settle.
Serve hot in shallow bowls with thick slices of crusty bread and lemon wedges for squeezing over the top.
Leftovers keep refrigerated for up to 2 days; reheat very gently so the liver does not toughen.

Cook’s Notes

Soak the trimmed liver in cold milk for 30 minutes before cooking to mellow any bitterness and keep the texture tender.
Toast the cumin briefly in the oil with the onions to release its full aroma—this warm, earthy note is the signature of the dish.
Do not overcook the liver; it turns grainy quickly. Pull it from the heat as soon as it loses its raw, glossy color.
Serve with a thick baguette or rustic country bread to soak up the cumin-rich sauce.
Harissa levels vary by household, so add it gradually and taste as you go for the right balance of heat and depth.