Alexandrian Liver – Recipe & Cooking Tutorial

Alexandrian Liver – Recipe & Cooking Tutorial

Alexandrian liver (Kebda Eskandarany) is one of the most famous Egyptian dishes, widely prepared in Egyptian kitchens.

It’s a cooking style that originates from the city of Alexandria, and it’s considered a popular street food, often sold from food carts and shops. Many people also prefer to cook it at home — as it’s cleaner, healthier, faster to prepare, and more budget-friendly.

The dish is mainly made from beef liver, with the addition of garlic, black pepper, salt, green and red peppers, vegetable oil, vinegar, and lemon juice.

Liver is also considered a healthy food thanks to its richness in iron and vitamin B. It is usually eaten hot, most often with bread.

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Ingredients

 
Serves 3–4 people

• ½ kilogram beef liver

• 1 green pepper

• 1 red pepper

• 2 tablespoons minced garlic

• 1 teaspoon salt

• 1 teaspoon black pepper

• 4 tablespoons vegetable oil

• 1 tablespoon vinegar

• 1 tablespoon lemon juice

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Preparation Method

1. Cut the liver into small slices and gather all ingredients in front of you to make cooking easier.

2. Heat oil well in a frying pan.

3. Add 1 tablespoon garlic to the hot oil and sauté until lightly golden.

4. Add the liver, salt, black pepper, green pepper, and red pepper. Stir well and cook until the liver is done.

5. Once cooked, add the vinegar, lemon juice, and the remaining garlic. Stir everything together until the liver absorbs all the added flavors.

6. Serve the liver hot in a dish.

Alexandrian liver is commonly enjoyed with bread or rice, often accompanied by a side of tahini salad. Many also love it in sandwiches made with fino bread, served with green chili and lemon on the side.

No matter how it’s served, beef liver prepared this way is considered one of the most delicious dishes ever.