Ingredients for Alexandrian Style Liver Kebda Eskandarani
- 1 lb beef liver, thinly sliced
- 5 garlic cloves, minced
- 1 teaspoon cumin powder
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 1 teaspoon chili powder
- 2 green chilies, chopped
- 2 tablespoons vegetable oil
- juice of 1 lime
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How to Make Alexandrian Style Liver Kebda Eskandarani
- Thinly slice the lamb liver into bite-sized pieces.
- In a medium bowl, combine the minced garlic, cumin, coriander, salt, chili powder, and chopped green chilies (if using).
- In a food processor, blend the spice mixture until it forms a smooth paste.
- Add the spice paste to the sliced liver and gently toss to ensure the liver is evenly coated. Let it marinate for at least 15 minutes (longer is better, up to 30 minutes).
- Heat the vegetable oil in a medium-sized pan over medium-high heat.
- Add the marinated liver to the hot pan in batches, ensuring not to overcrowd the pan. Cook until the liver is browned and cooked through, about 3-5 minutes per batch.
- Once all the liver is cooked, add the lime juice to the pan and stir to combine. Cook for another minute to allow the flavors to meld.
- Serve the Alexandrian Style Liver Kebda Eskandarani hot, ideally with warm pita bread or Egyptian baladi bread for dipping.
Nutrition Information (Approximate per serving)
Sodium
60 g
Sugar
9g
Fat
33g
Carbs
8g
