Beef Liver

Description

Beef Liver - Authentic recipe from Egypt. Ready in 30 min. Try it now!

1. 1

   Cut 400 g beef liver into thin strips. Cut 1 onion and 1 bell pepper into strips.

   ⏱️ approx. 12 min

   💡 Tip: Rindfleisch Kebda (Kebda Eskandarani, 'Alexandria-style liver') is an Egyptian street food — spiced beef liver quickly pan-fried with garlic, chili and bell pepper. Bold-flavored and fast.

2. 2

   The recipe calls for '1 onion' and '1 bell pepper' without a unit (meaning 1 piece each). Season the liver with 1 tsp cumin, garlic, chili and cardamom.

   ⏱️ approx. 12 min

   💡 Tip: Sear the liver very briefly over high heat (it will turn tough and dry otherwise). Cumin, garlic, chili and bell pepper are essential to the Alexandria style — which is spicy. High heat, quick fry.

3. 3

   Heat 2 tbsp oil until very hot, then sear the liver and vegetables quickly over high heat (3–5 min, liver still slightly pink inside). Finish with a squeeze of lemon.

   ⏱️ approx. 12 min

   💡 Tip: Kebda Eskandarani is served in flatbread (as a sandwich) or with rice/bread — the spicy, quickly sautéed liver. Accompanied with tahini, chili and pickled vegetables. A popular Egyptian street food.