Egyptian
Kebda Eskandarani
Alexandrian-style liver is cut into thin strips and cooked quickly with plenty of garlic, cumin, green pepper, chili, and a bright splash of vinegar and lemon. It is traditionally served hot in baladi bread with pickles or tahini on the side.
Watch it madeTasty Mealz · 3:18
Ingredients
- calf or beef liver, thinly sliced into strips300g
- garlic cloves, finely minced5
- green bell pepper, thinly sliced1 small
- hot green chili, sliced1
- ground cumin1 1/2 tsp
- ground coriander1 tsp
- sweet paprika1/2 tsp
- black pepper1/2 tsp
- salt3/4 tsp
- white vinegar1 tbsp
- fresh lemon juice1 tbsp
- vegetable oil2 tbsp
- baladi bread or pita, for serving2 small loaves
- Egyptian pickles or tahini sauce, for servingas desired
Method
- Pat the liver dry, then slice it into thin, short strips so it cooks quickly and stays tender.
- In a bowl, mix the liver with garlic, cumin, coriander, paprika, black pepper, salt, vinegar, and lemon juice, then let it stand for 10 minutes.
- Heat the oil in a wide skillet over high heat until shimmering.
- Add the marinated liver in a single layer and sear for 2 minutes without stirring too much so it browns instead of steaming.
- Stir-fry the liver for another 3 minutes until the outside is browned but the inside is still tender.
- Add the sliced green pepper and hot chili, then cook for 3 to 4 minutes until the pepper softens slightly and the liver is just cooked through.
- Taste and adjust with a little more salt, lemon juice, or chili if needed.
- Serve immediately tucked into warm baladi bread with Egyptian pickles or tahini sauce on the side.
Common questions
Can I substitute beef liver for calf liver in kebda Eskandarani?
Yes. Beef liver works well if sliced very thinly and cooked fast. Calf liver is usually milder and more tender, while beef liver can taste stronger, so don’t over-marinate or overcook it.
How long should I marinate the liver before cooking?
Keep the marination short, about 10 minutes. The vinegar and lemon help season and tenderize, but too long can make the liver firm or slightly grainy. Prepare the pan first so it goes straight from bowl to heat.
What are the most common mistakes when cooking kebda Eskandarani?
The biggest mistake is overcrowding the pan, which steams the liver instead of browning it. Also avoid overcooking; liver should be browned outside and just cooked through inside. Use very high heat and cook in batches if needed.
How should I store leftovers, and can I reheat them?
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat very gently in a skillet over low heat just until warm, because liver dries out quickly. It’s best eaten fresh.
What’s the best way to serve kebda Eskandarani?
Serve it immediately in warm baladi bread or pita with Egyptian pickles for crunch and acidity, or with tahini sauce for a creamy contrast. A squeeze of lemon right before serving brightens the flavor nicely.