Estimated reading time: 7 minutes
Kebdah Eskandarani is tender strips of beef or veal liver, drenched in a fiery, garlicky sauce infused with tangy vinegar, ground cumin, and coriander—aromatics that pack a punch and awake the senses. This spicy delicacy is typically piled high into a fluffy Egyptian “Feeno” bread pocket, where it soaks into the pillowy crumb. A generous drizzle of tahini sauce cools the heat and adds a nutty, creamy balance.
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Recipe at a Glance
- Cuisine: Egyptian Cuisine
- Primary Cooking Method: Stove Top
- Dietary Info: Meat Based
- Key Favor: Spicy, garlicky and Tangy
- Skill Level: Beginner – Intermediate
What is Kebdah Iskandarani
Kebdah means liver and Iskandarani means Alexandria. Kebdah Eskandarani is by far one the most memorable Egyptian dishes across my food memoirs. When I was 12, preparing for final exams with Uncle Helmy, late friend of my late dad (God bless their souls). He spent days helping me and his son review math at his home in Alexandria. After one especially tough study session, he surprised me and his son with a treat— He took us for a ride along the mediterranean corniche of Alexandria and treated us to kebda iskandarani (Liver Alexandrian style), sandwiches from a famous street cart in Bahary (a touristy popular district in Alexandria), run by women all dressed in black. That was my very first taste of Kebdah Eskandarani, and its fiery, garlicky flavor wrapped in warm feeno bread left an unforgettable mark on my memory. To this day, I can still recall the spice, the sea breeze, and the joy of that simple, yet scrumptious street food meal.
Why Kebdah Eskandarani is so Special
- Quick: Prepping plus active cooking time doesn’t exceed 30 minutes.
- Crowd Pleaser: Fits many dietary preferences.
- Make Ahead: You can easily make the marinade one day ahead.
- Economic: Uses affordable meat cut and inexpensive ingredients.
- Standalone dish: A sandwich of Kebdah Eskandarani doesn’t require another dish to complement it.
- Nutritious: Kebda Eskandarani is a nutrient-dense dish rich in iron, vitamin A, and B12, making it a powerhouse for energy, immune support, and overall vitality.
Ingredients of Kebdah Eskandarani
- Liver: For the best flavor and texture, use either beef or veal liver, while avoid lamb liver.
- Milk: To strip the gamey liver gamey flavor, soak it in milk for 2 hours or overnight in the fridge.
- Spices: Classic combination of spices are used in the marinade- coriander, cumin, salt and pepper but I like to a dash of smoked or sweet paprika.
- Garlic: For maximum flavor, use fresh garlic and not frozen ones.
- Vinegar: White distilled vinegar works just fine, no need for fancy types.
- Oil: Use unflavored vegetable oil for frying, my preference always goes for canola. Additionally, a drizzle of chili infused olive oil over the cooked liver goes a long way to add shimmer and extra heat.
Popular Substitutions & Additions
- Use harrisa paste in the marinade to increase the heat in this dish.
- Use chili infused oil to drizzle over the kedbah when it is cooked.
- Beef or veal are both suitable to make this dish.
- In addition to mild bell pepper, feel free to add colored peppers or mushrooms.
- Add finely chopped parsley to tahini for a refreshing twist.
- Melt Liya (lamb tail fat) in hot pan before adding the oil gives it an edge.
How to Make Kebdah Iskandarani
Step 1: Freeze & Slice the Liver
Step 2: Soak the Liver in Milk
Step 3: Marinate the Liver
Step 4: Make the Tahini Sauce
Step 5: Fry the Liver
Tips for Making the Best Kebdah Eskandarani
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Use fresh, high-quality liver: Opt for beef or veal liver that’s deep red and firm. Soak in milk or buttermilk to mellow the flavor and remove any bitterness.
-
Slice thinly for tenderness: Thin, even slices cook quickly and stay tender—avoid overcooking to prevent a rubbery texture.
-
Don’t skimp on garlic: Garlic is the heart of this dish—use it generously and sauté until fragrant but not browned or burnt for maximum flavor.
-
Balance the spice and tang: The signature kick comes from chili and vinegar—adjust both to your taste, but don’t hold back!
-
Serve it the Alexandrian way: Pile the hot liver into warm feeno bread, drizzle with tahini sauce, and enjoy with a side of pickles for the full street-food experience.
Frequently Asked Questions
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What type of liver is best for Kebda Eskandarani?
Beef or veal liver is traditionally used. Veal liver is milder and more tender, while beef liver has a deeper, more pronounced flavor. -
How do I reduce the strong, metallic taste of liver?
Soaking the liver in vinegar or lemon juice with a pinch of salt for 15–30 minutes helps mellow the flavor and draw out impurities. -
How do I keep the liver from getting tough?
Slice it thinly and cook it quickly over high heat—overcooking is the main reason liver turns rubbery. -
What makes Kebda Eskandarani different from other liver dishes?
Its bold, garlicky sauce spiked with cumin, coriander, chili, and vinegar gives it a uniquely spicy-tangy flavor that’s distinct to Egyptian cuisine. -
Can I make it ahead of time?
It’s best served fresh, but you can prep the sauce in advance. If reheating, do it gently to avoid drying out the liver.
More Egyptian Meat Recipes:
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Kebdah Eskandarani (Spicy Liver Alexandrian Style) Recipe
Equipment
Ingredients
- 1 Kg / 2.2 Pounds Beef or Veal Liver
- Liver marinade , recipe follows
- ½ cup vegetable oil , such as canola
- 1 whole green chili pepper
- 1 whole red chili pepper
- 1 -2 mild green pepper, julienned
- 1 cup tahini Sauce
- Egyptian "Feeno" bread , or Bread Rolls
Liver Marinade
- 1/8-1/4 cup minced garlic
- 1 tablespoon ground coriander
- 1 ½ teaspoons ground cumin
- 1 teaspoon Himalayan salt
- 1 teaspoon ground black pepper
- 1 teaspoon allspice , optional
- ½-1 teaspoon chili flakes , optional
- ¼ cup white distilled vinegar
- Juice of one lime
- 1 teaspoon harissa , optional
Tahini Sauce
- ½ cup Tahini paste
- ¼ cup yogurt , optional
- ¼ cup water , at room temperature
- ½ teaspoon garlic powder , or 2 minced garlic cloves
- 1 teaspoon Himalayan salt
Instructions
- Slice the Liver. Place the liver in the freezer for 1 -2 hours to be able to slice it into think strips, using a sharp knife.
- Soak the Liver in Milk. Add a 1/2 cup of full fat milk to the striped liver and let it sit in the fridge overnight. The milk will totally strip the gamey flavor of the liver. Drain the liver before marinating it.
- Marinate the Liver. In a deep dish, combine strips, the spices, lime juice, voanger and minced garlic. Keep 1 tablespoon of that marinade aside and then pour the rest over the liver strips. Cover with plastic wrap and let it sit in the fridge for at least 2 to 6 hours.
- Make the Tahini Sauce. Combine all the tahini ingredients in a deep ball and mix well until well incorporated.
- Fry the Liver. dd the vegetable oil to a large flying skillet. Once hot, add 1 tablespoon of the liver marinade. Once becomes fragrant, stir in the hot chili pepper. Add the liver in batches. Leave it untouched for 2 minutes and then stir, ensuring even cooking. It takes no more than 7 minutes to cook the liver through. Add the mild julienned green pepper and turn off the heat immediately. Add the juice of 1 lime.
- Serve Kibda Iskandarani. Arrange on a large serving tray the warm spicy liver, 5-7 Feeno bread or thin bread rolls, the tahini sauce and some pickles and/or fries.
Nermine's Notes
- Use fresh, high-quality liver: Opt for beef or veal liver that's deep red and firm. Soak in milk or buttermilk to mellow the flavor and remove any bitterness.
- Slice thinly for tenderness: Thin, even slices cook quickly and stay tender—avoid overcooking to prevent a rubbery texture.
- Don’t skimp on garlic: Garlic is the heart of this dish—use it generously and sauté until fragrant but not browned or burnt for maximum flavor.
- Balance the spice and tang: The signature kick comes from chili and vinegar—adjust both to your taste, but don’t hold back!
- Serve it the Alexandrian way: Pile the hot liver into warm feeno bread, drizzle with tahini sauce, and enjoy with a side of pickles for the full street-food experience.
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