AI-generated image
Kebda iskandarani (Alexandrian liver)
Kebda iskandarani: thin strips of beef liver flash-fried with garlic, green chilli and cumin, tucked into bread
After dark in Alexandria, carts and tiny shops fry liver to order on blackened griddles, and a couple of small, crackly baguette sandwiches of kebda make a late supper or a working breakfast all over Egypt. The liver is sliced into thin ribbons and seared hard and fast with plenty of garlic, hot green chilli, green pepper and cumin, finished with lemon so it stays juicy, tender and sharp. Stuff it into soft rolls with a smear of tahini and a few pickles. Liver is very rich in vitamin A, so pregnant women are usually advised to avoid it. Chef's tip: soak the strips in cold water for 15 minutes and pat them very dry; they sear rather than stew and taste milder.
- Total time
- 25 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 1 ⅛ lb beef livermembrane removed, cut into 5 mm strips
- 3 tbsp vegetable oil
- 6 garlic clovesfinely chopped
- 3 green chilliessliced
- 1 green peppercut into thin strips
- 1 ½ tsp ground cumin
- ½ tsp ground coriander
- ½ tsp ground black pepper
- ½ tsp chilli flakes
- ¾ tsp salt
- 1 lemonjuiced
To serve
- 4 small baguettesor soft rolls, split
- 4 tbsp tahini (optional)thinned with lemon and water
- 3 ½ oz mixed pickles (optional)
Shop this recipe on Amazon
Spices & pantry
Fresh ingredients (4)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/5 doneStep 1: Soak 1 ⅛ lb beef liver in cold water for 15 minutes, drain and pat completely dry with kitchen paper. Toss with 1 ½ tsp ground cumin, ½ tsp ground coriander, ½ tsp ground black pepper and ½ tsp chilli flakes. Don't add the salt yet: it draws out juice and toughens the liver.
15 minStep 2: Heat 3 tbsp vegetable oil in your largest frying pan over a high heat until shimmering. Add the liver in a single layer (in two batches if needed) and leave it for 1 minute to brown before stirring.
2 minStep 3: Add 6 garlic cloves, 3 green chillies and 1 green pepper and stir-fry for 2–3 minutes, until the liver is browned outside and just cooked through: cut a thick strip and it should be pale brown with no pink or bloody juice. Overcrowding the pan is the usual mistake; it makes the liver boil in its own juice and turn grey and rubbery.
3 minStep 5: Fill 4 small baguettes with the liver and pan juices, add a drizzle of 4 tbsp tahini and a few 3 ½ oz mixed pickles and eat at once.
Nutrition per serving
- Calories
- 420 kcal
- Protein
- 30 g
- Carbs
- 38 g
- Fat
- 16 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does kebda iskandarani (Alexandrian liver) take?
- About 25 minutes in total: 15 minutes to prepare and 10 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- What can I use instead of garlic cloves?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
- What can I use instead of ground cumin?
- Cumin seeds, toasted and ground.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Pork souvlaki
This is a pork recipe. Walk through any Greek town after dark, from Athens to Thessaloniki, and the smell of souvlaki stands drifts down the street; cubes of pork shoulder grilled on thin skewers are the country's favourite cheap supper, eaten standing up or at a plastic-table taverna. At home you marinate the meat in lemon, olive oil, garlic and dried oregano, grill it hard and fast, and pile it on warm pitta with tzatziki, tomato and red onion. Chef's tip: cut the pork into even 2.5 cm cubes and leave a little fat on; lean loin dries out, shoulder stays juicy over high heat.
Greek
Tteokgalbi
Tteokgalbi is rib meat chopped finely, pressed back into neat slabs and grilled, so it's soft enough to eat without struggling with a bone. Two places in South Jeolla claim it: Damyang, the bamboo county, where all-beef patties come with rice steamed in bamboo tubes, and Gwangju's Songjeong district, whose restaurant street near the railway station mixes beef with pork. This home version uses minced beef and pork, seasoned with soy, garlic and pear, then brushed with a soy and honey glaze as it cooks. Serve with rice, lettuce and a few banchan; leftovers are good cold in a lunchbox. Chef's tip: slap the mince against the bowl for a few minutes; it turns sticky and the patties hold together on the grill without any breadcrumbs.
Korean
Char siu
Hanging in long glossy strips in the windows of Guangzhou's siu mei shops, char siu is the roast pork Cantonese families pick up on the way home to put on rice, noodles or into steamed buns. The outside is lacquered, sweet and a little charred at the edges; the inside stays juicy, savoury and faintly scented with five-spice. Shoulder (pork butt) is the cut to use, because its marbling keeps the strips moist through a hot oven. Marinate it overnight in the fridge, roast it the next day and eat it warm with steamed rice and blanched greens, or cold in fried rice and noodle soups. Chef's tip: save the honey for the last ten minutes; brushed on at the start it burns black long before the pork is cooked.
Chinese