# 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.

**Egyptian Cuisine · 58 min · 4 servings · 310 kcal per serving**

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.

## Ingredients

- 500 g — lamb or beef liver, sliced thin
- 2 tbsp — olive or vegetable oil
- 5 cloves — garlic, chopped
- 1 tsp — cumin
- 1 tsp — black pepper
- 1 tsp — hot chilli
- 1 tsp — ground dried coriander
- 1 tsp — paprika
- juice of one lemon
- salt, to taste
- 1 — small onion, chopped
- 2 tbsp — vinegar
- ½ cup — chicken stock

### To serve
- baladi bread or Levantine flatbread
- sliced tomato and lettuce
- chilli sauce, to taste

## 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.
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.

## Tips

- 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.

## FAQ

### 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.

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Source: https://hanakoleah.com/en/egyptian-cuisine/alexandrian-liver-kebda-eskandarani-recipe
Edited by: Marwa Mohamed
Last updated: 2026-09-14