Alexandrian Liver (Kebda Eskandarani), Just Like the Shops
Alexandrian liver is thinly sliced liver marinated for 20–30 minutes in cumin, coriander, chilli, lemon and vinegar, then seared with garlic and onion for three to four minutes a side. The short cooking time is what keeps it tender.
- Prep
- 24 min
- Cook
- 4 min
- Total
- 58 min
- Calories
- 310
Kebda eskandarani is one of the best-known street foods in Egypt: rich, heavily spiced and unmistakable. If you love the version the shops make, it's entirely possible to get there at home, quickly and simply.
Method
-
1
Prepare the liver
First, clean the liver thoroughly of any membrane or excess fat. Cut it into thin slices and put it in a large bowl.
-
2
Marinate
In a small bowl, combine the cumin, black pepper, chilli (if you like heat), coriander, paprika and salt. Add the lemon juice and vinegar to the spices and mix well. Coat the liver in this marinade and leave it in the fridge for 20 to 30 minutes.
⏱ 30 min -
3
Sear it
Heat the oil in a deep pan over medium heat. Add the chopped onion and cook until soft and golden. Add the chopped garlic and cook until fragrant. Add the marinated liver and sear it for three to four minutes a side, or until just cooked through. Add the chicken stock at this point if you want it more tender and with a sauce to spoon over.
⏱ 4 min -
4
Serving
Serve the liver immediately with baladi bread or rice. Finish the plate with sliced tomato, lettuce and chilli sauce as you like.
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Tips that actually matter
- For a stronger flavour, use fresh chilli instead of ground.
- Don't overcook it — liver is at its best when it's just done and still slightly pink inside.
- Drain the liver after cooking to get rid of any excess oil.
- If you like it sharp, add more vinegar at the marinating stage.
ما هي الكبدة الاسكندراني؟
الكبدة الاسكندراني هي أكلة شهيرة في المطاعم المصرية، وتتميز بأنها تتسم بطعم لذيذ وقوي بفضل التوابل الحارة والكمون والفلفل الحار، إضافة إلى الثوم الذي يضفي طابعًا خاصًا. الكبدة تُقلى بشكل سريع للحصول على قوام طري مع نكهة لذيذة، وتُقدم عادة مع الخبز البلدي أو الأرز.
استخدامات الكبدة الاسكندراني
- وجبة سريعة ولذيذة للعشاء أو الغداء.
- يمكن تحضيرها في الاحتفالات أو عند استقبال الضيوف كأحد الأطباق الجانبية الشهية.
- تُعد الكبدة الاسكندراني خيارًا مثاليًا إذا كنتِ ترغبين في وجبة غنية بالبروتين.
لماذا الكبدة الاسكندراني مميزة؟
- طعم حار لذيذ يعجب محبي الأطعمة ذات النكهة القوية.
- طريقة تحضير سريعة وسهلة، لا تحتاج إلى الكثير من الوقت أو المجهود.
- غنية بالبروتين، مما يجعلها خيارًا صحيًا للوجبات.
- مناسبة للتقديم في المناسبات أو كوجبة يومية.
Alexandrian liver is one of the great dishes of Egyptian cooking, and you can now make it in your own kitchen. With the right spices and a fast cooking method, you'll get a result that stands up next to any famous shop.
People also ask
Can I use other kinds of liver?
Yes — calf's or chicken liver both work instead of lamb, with the cooking time adjusted.
Can I serve it with a different sauce?
Certainly — tomato sauce or a chilli sauce both work if you want more of a sauce.
Can I prepare it ahead?
You can marinate it and keep it in the fridge for two days, but it's best cooked fresh.
Cook mode
Alexandrian Liver (Kebda Eskandarani), Just Like the Shops
-
1
Prepare the liver
First, clean the liver thoroughly of any membrane or excess fat. Cut it into thin slices and put it in a large bowl.
-
2
Marinate
In a small bowl, combine the cumin, black pepper, chilli (if you like heat), coriander, paprika and salt. Add the lemon juice and vinegar to the spices and mix well. Coat the liver in this marinade and leave it in the fridge for 20 to 30 minutes.
-
3
Sear it
Heat the oil in a deep pan over medium heat. Add the chopped onion and cook until soft and golden. Add the chopped garlic and cook until fragrant. Add the marinated liver and sear it for three to four minutes a side, or until just cooked through. Add the chicken stock at this point if you want it more tender and with a sauce to spoon over.
-
4
Serving
Serve the liver immediately with baladi bread or rice. Finish the plate with sliced tomato, lettuce and chilli sauce as you like.
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