Entree: Egypt – Alexandria & Mediterranean – كبدة اسكندراني ➤ Kibda Iskandarani (Spiced pan-fried liver with garlic, green pepper, and vinegar in the Alexandrian Egyptian style)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 35 min

Ingredients

- 1 lb (454 g) beef liver, trimmed and thinly sliced
- 2 tbsp (30 ml) vegetable oil or ghee
- 1 large yellow onion, thinly sliced, about 8 oz (225 g)
- 2 medium green bell peppers, sliced, approx. 8 oz (225 g)
- 4 cloves garlic, minced, about 12 g
- 2 tbsp (30 ml) white vinegar
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) Aleppo pepper or crushed red pepper flakes
- 1 tsp (6 g) kosher salt, or to taste
- 1/2 tsp (2 g) ground black pepper
- 1 medium tomato, chopped, about 5 oz (150 g) (optional for a bit of acidity)
- 2 tbsp (8 g) fresh parsley or cilantro, chopped, for garnish
- Lemon wedges for serving
- 4 pita breads or slices of crusty bread for serving

Instructions

1. Pat the liver slices dry and season with 1/2 tsp (3 g) salt and 1/4 tsp (1 g) black pepper. Heat 1 tbsp (15 ml) oil or ghee in a large heavy skillet over medium-high heat.
2. Add the sliced onion and cook, stirring occasionally, until softened and beginning to caramelize, about 6–8 minutes. Push onions to the side, add the remaining 1 tbsp (15 ml) oil and the sliced green peppers; sauté until peppers soften, 3–4 minutes.
3. Reduce heat to medium, add the minced garlic and cook 30 seconds until fragrant. Stir in the cumin, coriander, and Aleppo pepper to bloom the spices.
4. Increase heat to medium-high. Add the liver in a single layer, searing without too much stirring so the edges brown, about 1–2 minutes per side for thin slices. Do not overcook; liver should be slightly pink inside for tender texture.
5. Once liver is mostly cooked, add the chopped tomato (if using), 2 tbsp (30 ml) white vinegar, and the remaining 1/2 tsp (3 g) salt. Toss quickly to combine and cook 1 more minute to meld flavors; taste and adjust salt or pepper.
6. Remove from heat, sprinkle with chopped parsley or cilantro, and finish with lemon wedges. Serve immediately with warm pita or crusty bread for scooping.