Alexandrian Liver
Description
Alexandrian Liver - Authentic recipe from Egypt. Ready in 45 min. Try it now!
Directions
✓ researched- 1
Cut 400 g beef liver into thin strips. Cut 1 bell pepper into strips and finely chop 2 garlic cloves.
⏱️ approx. 12 min💡 Tip: Kebda Eskandrani ('liver Alexandria-style') is a famous Egyptian street food — spiced beef liver quickly fried with garlic, chili, and bell pepper. Bold and fast. From Alexandria.
- 2
Season the liver with 1 tsp cumin, chili, cardamom, and garlic. Heat 2 tbsp olive oil until very hot.
⏱️ approx. 12 min💡 Tip: Fry the liver very briefly over high heat (otherwise it becomes tough and dry). Cumin, garlic, chili, and bell pepper are essential (Alexandria-style is spicy). High heat, quick frying.
- 3
Sear the liver and bell pepper over high heat for a short time (3–5 min., liver still slightly pink inside). Season with lemon juice and salt.
⏱️ approx. 12 min💡 Tip: Kebda Eskandrani is served in flatbread (as a sandwich) or with rice/bread — the spicy, quickly fried liver. With tahini, chili, and pickled vegetables. A popular street food from Alexandria.
📜 Origin & History
Kebda Eskandrani is a traditional Egyptian dish consisting of fried liver prepared with spices and onions. It originated in Alexandria and is an example of the diverse use of organ meats in Egyptian cuisine. Kebda Eskandrani is often served as street food and is a popular dish in local gastronomy.
🌿 Regional variants
With chicken liver
With chicken liver — milder in flavor.
Milder version
Less chili — mildly spiced.
🍷 What goes with it?
In flatbread as a sandwich. With tahini and chili. With torshi. Bold and quick.
Frequently Asked Questions
What is Kebda Eskandrani?
'Liver Alexandria-style' — an Egyptian street food made of boldly spiced beef liver, quickly fried with garlic, chili, bell pepper, and cumin. From Alexandria. Often served as a sandwich in flatbread.
How do you keep the liver tender?
Fry very briefly over high heat (3–5 min., still slightly pink inside) — overcooked liver becomes tough and dry. High heat and quick frying are the key. Add salt only at the end.
What is it served with?
In flatbread as a sandwich (classic street food), with tahini, chili (shatta), and pickled vegetables (torshi). Also with rice/bread as a plate dish. Spicy and quick.
Reviews
No reviews yetLogin to rate
LoginAll Reviews
Ingredients
verified- Beef liver400 g
- Olive oil2 tbsp
- Paprika1 pcs
- Garlic2 clove
