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Alexandrian Liver (Kebda Eskandarani)

Heba Abo Elkheir 0 Comments
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Alexandrian Liver (Kebda Eskandarani)

Prep Time 20 min Cook Time 15 min Rest Time 30 min Total Time 1 hr 5 mins
Servings: 4

Description

Master the art of authentic Kebda Eskandarani at home with this step-by-step recipe. Featuring tender beef liver, a fiery spice blend, fresh peppers, and a creamy tahini sauce, it's a taste of Egyptian street food made easy.

 

Ingredients

⇵

For the Liver Spice Mix

For the Alexandrian Liver Marinade (for 1 kg liver)

For Cooking the Liver

For the Tahini Sauce

Instructions

  1. In a small bowl, combine coriander, cumin, crushed red pepper, instant broth powder, and nutmeg (optional). Mix well.
  2. In a mortar or food processor, add garlic and salt. Pound or process until finely minced.
  3. Add the chopped hot green pepper (and harissa, if using) to the garlic mixture.
  4. Add the prepared liver spice mix.
  5. Pound or process all ingredients together until well combined.
  6. Finally, add the lemon juice and white vinegar. Mix everything to form the marinade.
  7. Set aside 1 large tablespoon of this marinade in a separate bowl. This will be used at the beginning of cooking.
  8. Add the remaining marinade to the thinly sliced liver. Mix well to coat all pieces.
  9. Allow the liver to marinate for at least 30 minutes. Do not wash the liver.
  10. Heat a large pan or wok over high heat.
  11. Add a few small pieces of lamb fat (layya) to the hot pan (optional). Allow them to render some fat.
  12. Add a generous amount of cooking oil to the pan. Remember, liver is "fried," not just sautéed, so more oil is needed.
  13. Once the oil is very hot, add the 1 large tablespoon of marinade that you set aside.
  14. Immediately add the sliced hot green pepper (if using for cooking). Stir quickly for a few seconds.
  15. Add the marinated liver to the pan. Do not add all the liver at once if you have a large quantity; work in batches if necessary to keep the pan hot.
  16. Wait a couple of minutes before stirring. Liver cooks very quickly, typically 5 to 7 minutes in total.
  17. About two minutes before you turn off the heat, add the sliced sweet green pepper (or bell pepper). Stir to combine.
  18. Once the liver is cooked, turn off the heat. Squeeze the lemon juice over the cooked liver.

Prepare the Tahini Sauce

  1. In a bowl, combine tahini, plain yogurt, minced garlic, and salt.
  2. Add water gradually, and whisk constantly until the sauce reaches your desired consistency (from a thick dip to a thinner pouring sauce).

Serve

  1. Serve the hot Alexandrian Liver in thin Egyptian balady bread or fino rolls.
  2. Don't forget an extra squeeze of lemon juice and a drizzle of the prepared tahini sauce inside the sandwich.

Related Recipes

Alexandrian Style Liver (Kebda Iskandarani)

Alexandrian Liver Fattah

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