Egyptian · Alexandrian
Kebda Eskandarani
Alexandrian liver with garlic and chilli
Quick-fried Egyptian liver with abundant garlic, cumin, chilli and lemon in the Alexandrian style.
Bright, satisfying and built for real life.
This recipe brings together the generous flavours of Egyptian and Alexandrian cooking in a format that works on a busy day. Read through the method before starting and adjust seasoning to your taste.
The recipe
Kebda Eskandarani
Ingredients
Main
Method
- 1
Marinate liver briefly with half the garlic, cumin, coriander and vinegar.
- 2
Heat oil until very hot and sear the liver in batches.
- 3
Add remaining garlic and chillies and toss for one minute.
- 4
Finish with lemon and serve immediately, often in bread.
Kebda Eskandarani is Alexandria's assertively seasoned liver, cooked fast with garlic, cumin, chilli and sharp acidity.
Storage
Refrigerate leftovers promptly in a sealed container for up to 3 days.
Freezing
Freeze only when the finished texture remains suitable; thaw overnight in the refrigerator.
Reheating
Reheat gently until piping hot throughout, unless traditionally served cold or at room temperature.
Keep cooking
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