Alexandrian Liver (Kebda Eskandarani)
كبدة إسكندراني Kebda EskandaraniSay it: KEB-da es-kan-da-RA-nee
Kebda Eskandarani is a beloved Egyptian street-food dish from the coastal city of Alexandria. Thin strips of calf’s liver are quickly stir-fried with plenty of garlic, green chili, sweet peppers, cumin and coriander until tender and fragrant. The spicy, garlicky liver is traditionally stuffed into warm Egyptian bread (baladi) or eaten as a sandwich, delivering bold flavors in every bite. It is a favorite late-night or early-morning snack for Alexandrians and is often enjoyed with a squeeze of fresh lemon.
Alexandrian Liver (Kebda Eskandarani)
كبدة إسكندراني, Kebda Eskandarani
Pronounced KEB-da es-kan-da-RA-nee
- Serves
- 4
- Prep
- 15 min
- Cook
- 10 min
- Total
- 25 min
- Level
- Easy
Also nut-free and egg-free.
Allergens: none of the major allergens in the listed ingredients. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Pat the liver strips dry with paper towels and set aside. Prepare all the vegetables and spices so they are ready to add quickly.
Heat the vegetable oil in a large heavy skillet or wok over high heat until shimmering.
Add the minced garlic and sliced green chilies; stir-fry for 20–30 seconds until fragrant but not browned.
Add the liver strips in a single layer. Cook without stirring for 30 seconds, then toss quickly until the liver changes color on all sides, about 2 minutes total. Do not overcook or it will become tough.
Add the green bell pepper strips, cumin, coriander, chili powder (if using), salt and black pepper. Stir-fry for another 2–3 minutes until the peppers are just tender and the liver is cooked through but still slightly pink inside.
Remove from heat and immediately squeeze the juice of one lemon over the dish. Taste and adjust seasoning.
Sprinkle with chopped parsley. Serve at once.
To eat street-food style, stuff generous portions into split-open baladi bread or pita, adding extra lemon juice and perhaps a sprinkle of cumin.
Regional variants
Some cooks add a pinch of cinnamon or a splash of vinegar at the end. In modern versions it may be served with tahini sauce or as a topping for rice, though the classic street version remains the simple spiced stir-fry in bread.
Cook's notes
- Use very fresh liver from a trusted butcher and slice it thinly against the grain for the most tender result.
- Work fast once the liver hits the pan; high heat and quick cooking keep it juicy rather than rubbery.
- Adjust the chili heat to your preference—Alexandrians like it fiery.
Serve with
Warm baladi bread or pita, extra lemon wedges, and sometimes pickled vegetables or hot pickled peppers.
Make ahead and storage
Best eaten fresh. The cooked liver can be refrigerated up to 1 day and gently reheated in a hot pan with a splash of water; do not microwave or it toughens.
