Alexandrian Style Liver Kebda Eskandarani
Discover the bold and vibrant flavors of **Alexandrian Style Liver (Kebda Eskandarani)**, a classic Egyptian street food dish that packs a flavorful punch! This quick and easy recipe features tender strips of beef or lamb liver, sautéed with aromatic garlic, fresh green chilies, and a medley of warm spices like cumin, paprika, and ground coriander. A splash of tangy vinegar adds a delightful zing, while freshly chopped parsley and zesty lemon wedges brighten the dish to perfection. Ready in just 25 minutes, this protein-packed delicacy is ideal as a main dish or a satisfying appetizer, served alongside warm pita bread, fluffy Egyptian rice, or a crisp green salad. Perfect for spice lovers and those craving a taste of authentic Egyptian cuisine!
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Recipe Information
Ingredients
- 500 grams beef or lamb liver
- 3 tablespoons olive oil
- 5 cloves garlic cloves
- 2 pieces fresh green chili peppers
- 1 teaspoon cumin powder
- 1 teaspoon paprika
- 1 teaspoon ground coriander
- 0.5 teaspoon red chili flakes (optional)
- 2 tablespoons vinegar
- 2 tablespoons fresh parsley
- 2 pieces lemon wedges
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Clean the liver by rinsing it with cold water and patting it dry with a paper towel. Remove any membranes or veins, then slice it into thin strips about 1 cm thick.
Finely chop the garlic and green chili peppers. Optionally, remove the seeds from the chilies if you prefer less heat.
In a large skillet, heat the olive oil over medium-high heat.
Add the chopped garlic and green chilies to the skillet, stirring continuously for about 1 minute until fragrant, but not browned.
Add the liver strips to the skillet and sauté for 5–6 minutes, stirring occasionally, until the liver changes color and is mostly cooked through.
Sprinkle the cumin, paprika, ground coriander, red chili flakes (if using), salt, and black pepper over the liver. Stir to coat the liver evenly with the spices.
Add the vinegar to the skillet and stir well. Allow the mixture to cook for another 2–3 minutes until the vinegar reduces slightly and the liver is fully cooked but still tender.
Remove the skillet from heat and sprinkle the dish with freshly chopped parsley.
Serve hot with lemon wedges on the side. Pair with warm pita bread, Egyptian-style rice, or a fresh green salad.
Nutrition Facts
Calories |
1121 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.4 g | 79% | |
| Saturated Fat | 12.7 g | 64% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1980 mg | 660% | |
| Sodium | 2739 mg | 119% | |
| Total Carbohydrate | 32.4 g | 12% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 1.9 g | ||
| Protein | 104.7 g | 209% | |
| Vitamin D | 6.1 mcg | 31% | |
| Calcium | 115 mg | 9% | |
| Iron | 36.4 mg | 202% | |
| Potassium | 1927 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
