Kebdah Eskandarani (Spicy Liver Alexandrian Style) Recipe
Hailing from Egypt, Alexandrian liver is spicy, tender strips sizzles in a garlicky, cumin-kissed sauce with tangy vinegar and warm coriander aromas. Stuffed in feeno bread and topped with creamy tahini, it’s bold, juicy, and irresistibly fragrant.
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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
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.