🇪🇬 Egypt · Food
Kebda Eskandarani
By eatmundo · August 4, 2026
A punchy, spicy Alexandrian liver dish that defines Egyptian street food. It relies on the marriage of fresh liver, intense garlic, and sharp vinegar.
Ingredients
check them off as you prepareHow to Make It
- 1
Slice the 500g of liver into thin, bite-sized strips while it is slightly frozen for cleaner cuts.
- 2
Crush the 6 cloves of garlic with the 1 tsp of salt in a mortar until you have a smooth, aromatic paste.
- 3
Heat 3 tbsp of vegetable oil in a heavy-bottomed skillet over medium-high heat until it begins to shimmer.
- 4
Add the garlic paste and 1 tbsp of cumin to the oil, sautéing for 30 seconds until the kitchen smells intensely fragrant.
- 5
Add the sliced liver to the pan, searing quickly for 3 minutes until the pieces change color to a deep brown.
- 6
Stir in the 2 sliced green bell peppers and 1 chopped chili pepper, cooking for another 2 minutes until they soften but retain a crunch.
- 7
Pour the 2 tbsp of vinegar over the mixture, tossing everything together for 1 minute to deglaze the pan and marry the flavors.
- 8
Remove immediately from heat; overcooking the liver will make it tough and rubbery rather than tender.
Frequently Asked Questions
Can I use beef liver instead of calves liver?+
Yes, but beef liver has a stronger metallic flavor and can be tougher, so slice it thinner.
Is there a trick to stop it from being bitter?+
Ensuring the liver is extremely fresh is key, as is the liberal use of vinegar and cumin.
What is the best way to serve this?+
Serve immediately in warm crusty baladi bread with a side of tahini or pickled vegetables.
Why do you add vinegar at the end?+
The vinegar acts as an acid to brighten the rich offal flavor and creates a delicious sauce base.
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