🇪🇬 Egypt recipe
Alexandrian Liver
Alexandrian Liver, or Kibda Iskandarani, is one of Egypt's most iconic street foods, originating from the Mediterranean port city of Alexandria. Tender pieces of liver are flash-fried with garlic, cumin, chili, and bell peppers over blazingly high heat, resulting in a dish that is smoky, spicy, and deeply savory. It is served in sandwiches or as a meze, and the aroma of it sizzling is a signature of Egyptian street life.
Prep15 mins
Cook8 mins
Serves4
Difficultyeasy
Ingredients
- 500g beef or calf liver, cut into 2cm cubes
- 2 green bell peppers, cut into strips
- 1 red bell pepper, cut into strips
- 6 cloves garlic, thinly sliced
- 2 hot green chili peppers, sliced
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 tablespoon white vinegar or lemon juice
- 3 tablespoons vegetable oil
- Salt and black pepper to taste
- Warm Egyptian bread for serving
- Tahini sauce for serving
Method
8 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
- Add it to your weekly meal plan in one tap
Nutrition per serving
- Calories
- 320
- Protein
- 35 g
- Carbs
- 9 g
- Fat
- 14.5 g
