Entree: Egypt – Cairo & Delta – كبده اسكندراني ➤ Kebda Eskandarani (Alexandrian-style pan-seared spiced liver in a tangy garlic and vinegar sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

- 1 lb (450 g) beef liver, trimmed and thinly sliced
- 1 cup (240 ml) milk (optional, for soaking to mellow liver)
- 3 tbsp (45 ml) vegetable oil or ghee
- 1 medium onion, thinly sliced
- 1 small green bell pepper, thinly sliced
- 4 cloves garlic, minced
- 1 tbsp (15 ml) white vinegar
- 1 tbsp (15 g) tomato paste (optional for a slightly saucy finish)
- 1 tsp (5 g) ground cumin
- 1/2 tsp (1 g) ground coriander
- 1/2 tsp (1 g) red pepper flakes or to taste
- Salt to taste
- 1 tbsp (15 ml) fresh lemon juice (optional)
- Fresh parsley for garnish

Instructions

1. Optional: place sliced liver in a bowl with 1 cup (240 ml) milk and soak 20–30 minutes to reduce bitterness, then drain and pat dry thoroughly.
2. Season the liver slices with salt, ground cumin, ground coriander and red pepper flakes; set aside.
3. Heat vegetable oil or ghee in a large skillet over medium-high heat. Add sliced onion and cook until soft and beginning to brown, about 6–8 minutes.
4. Add the sliced green pepper and continue to cook 2–3 minutes until slightly softened.
5. Push vegetables to the side, add a little more oil if needed, and add the liver in a single layer. Sear without moving for about 1 minute, then flip and cook the other side 1 minute more; liver should remain tender and slightly pink inside.
6. Stir in minced garlic and tomato paste (if using) and cook 30–60 seconds until fragrant. Add white vinegar and lemon juice, toss quickly to coat and deglaze the pan.
7. Adjust salt and heat; remove from pan while still juicy to avoid overcooking. Garnish with chopped parsley and serve immediately with warm pita or crusty bread.