Egyptian Kebda Eskandarani (Alexandrian Liver)

  • Total time - 20 minutes
  • Preparation - 10 minutes
  • Cooking time - 10 minutes
  • Servings: 4
  • Country: Egypt
A rich bowl of spicy Alexandrian liver with peppers, served with Arabian bread.

Kebda Eskandarani is one of the most authentic and vibrant dishes in Egypt. The key to its success is a quick and hot stir-fry. This way, the liver retains its tender and juicy texture. This dish is an integral part of Egyptian street food and is ideal if you're looking for a fast and intense flavor experience. It's great served with Arabian bread, perfect for dipping into the sauce.

Ingredients

For the Kebda

  • 500 g beef or veal liver, cut into small cubes
  • 0.5 cups oil (e.g., sunflower)
  • 8 cloves garlic, crushed
  • 2 pcs green peppers, sliced
  • 2 tablespoons lemon juice
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 0.5 teaspoon black pepper, ground

For serving

  • Arabian or pita bread
  • pickles

Instructions

Step 1: Prepare the ingredients

Slice the liver into small, thin slices or cubes. Make sure all pieces are of similar size to cook evenly.

Prepare the garlic and slice the peppers.

Step 2: Stir-fry

Heat the oil in a large skillet over medium-high to high heat. The oil must be hot. Add the crushed garlic and peppers. Stir-fry for about a minute until fragrant, but do not burn.

Step 3: Cook the liver and finish

Add the liver to the pan and quickly stir-fry for about 3 minutes until browned on all sides. Add salt, cumin, and black pepper and mix quickly.

Reduce the heat and stir the lemon juice into the dish. Cook for another 2 minutes. The liver should be cooked through but not tough. Be careful not to overcook it. Serve immediately while still hot.

Step 4: Serve

Serve the Kebda Eskandarani directly from the pan, for example, in a sandwich with Arabian bread and pickles.