Entree: Egypt – Central Culinary Region – كبدة إسكندراني ➤ Kebda Eskandarani (Alexandrian-style pan-sautéed liver with garlic, chili, and vinegar)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 7 min

Additional 10 min

Total 30 min

Ingredients

- 1 lb (450 g) beef liver, trimmed and sliced into thin strips
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 g) unsalted butter (optional, for richer finish)
- 4 cloves (about 12 g) garlic, minced
- 1–2 small hot red chilies or 1 tsp (2.5 g) crushed red pepper flakes, adjust to taste
- 1 tsp (5 g) ground cumin
- 1/2 tsp (2.5 g) ground coriander (optional)
- 1 tsp (5 g) kosher salt, or to taste
- 1/2 tsp (2.5 g) ground black pepper
- 3 tbsp (45 ml) white vinegar or Egyptian-style vinegar
- 1 tbsp (15 ml) fresh lemon juice
- 2 tbsp (8 g) fresh parsley, chopped
- Lemon wedges for serving
- Pita or crusty bread for serving (optional)

Instructions

1. Rinse the liver slices and pat dry with paper towels. If strips are thick, gently pound to an even thickness for quick, even cooking. Season with salt, pepper, cumin, and ground coriander; set aside for 10 minutes.
2. Heat oil in a large heavy skillet over high heat until hot but not smoking. Add the liver in a single layer (cook in batches if necessary) and sear for 1–2 minutes without moving to develop color.
3. Flip the liver strips and add the minced garlic and chopped chilies or red pepper flakes; sauté another 1–2 minutes until garlic is fragrant and liver is just cooked through. Be careful not to overcook — liver should remain slightly tender.
4. Reduce heat to medium, add the vinegar and lemon juice, stirring to deglaze the pan and coat the liver. Allow the liquid to bubble briefly and reduce slightly, about 30–60 seconds.
5. Stir in butter if using and sprinkle with chopped parsley. Taste and adjust seasoning with additional salt, pepper, or lemon.
6. Serve immediately with lemon wedges and warm pita or bread.