Egyptian Fried Beef Liver Kibda Skandrani
Dive into the vibrant flavors of Egypt with this mouthwatering recipe for Egyptian Fried Beef Liver, also known as Kibda Skandrani. A beloved street food from Alexandria, this dish transforms tender beef liver into a bold and aromatic delight, thanks to a fragrant blend of cumin, paprika, and ground coriander. Marinated in zesty lemon juice and vinegar, the liver acquires a perfect balance of tenderness and flavor. Sautéed with garlic, onions, bell peppers, and fiery green chilies, it’s a quick and irresistible dish that pairs beautifully with fresh bread or steamed rice. Garnished with parsley for a bright finish, Kibda Skandrani is a must-try for lovers of savory, spice-infused cuisine. Perfect for a weeknight dinner or a vibrant addition to a mezze spread!
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Recipe Information
Ingredients
- 500 g beef liver
- 2 tbsp lemon juice
- 1 tbsp white vinegar
- 1 tsp cumin powder
- 1 tsp paprika
- 1 tsp ground coriander
- 6 large garlic cloves
- 2 green chili peppers
- 1 small bell pepper (green or red)
- 1 medium onion
- 3 tbsp olive oil
- 1 tsp salt
- 2 tbsp fresh parsley (optional, for garnish)
- 4 pieces bread (optional, for serving)
Instructions
1. Begin by preparing the beef liver. Rinse the liver slices under cold water, pat them dry with a paper towel, and cut into bite-sized strips (about 2-3 cm wide).
2. Place the liver in a bowl and add the lemon juice, white vinegar, and a pinch of salt. Mix well and let it marinate for 10 minutes to remove any strong odor and tenderize. Drain completely afterward.
3. Peel and finely mince the garlic cloves. Thinly slice the green chili peppers, deseeding them if you prefer less heat. Cut the bell pepper into thin strips and slice the onion into thin rings.
4. In a large skillet or frying pan, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
5. Add the sliced onion, bell pepper, and green chili to the pan. Cook for 3-5 minutes, stirring occasionally, until they soften slightly.
6. Turn the heat to high and add the beef liver strips to the pan. Sprinkle the cumin powder, paprika, ground coriander, and salt over the liver. Stir well to evenly coat the liver with the spices.
7. Cook the liver for 5-7 minutes, stirring frequently, until it is tender and has browned on the outside. Be careful not to overcook, as liver can become tough if cooked for too long.
8. Taste and adjust seasoning if needed. Garnish with freshly chopped parsley, if desired.
9. Serve hot with fresh bread, rice, or as part of sandwiches. Enjoy your authentic Egyptian Kibda Skandrani!
Nutrition Facts
Calories |
1560 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.2 g | 85% | |
| Saturated Fat | 16.0 g | 80% | |
| Polyunsaturated Fat | 8.2 g | ||
| Cholesterol | 1160 mg | 387% | |
| Sodium | 4376 mg | 190% | |
| Total Carbohydrate | 141.6 g | 51% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 30.1 g | ||
| Protein | 103.6 g | 207% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 342 mg | 26% | |
| Iron | 27.6 mg | 153% | |
| Potassium | 2577 mg | 55% | |
*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.
