Entree: Egypt – Central Culinary Region – كبدة ➤ Kebda (Egyptian spiced pan-fried liver often served with bread)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 15 min

Additional 10 min

Total 35 min

Ingredients

- 1 lb (454 g) beef liver, trimmed and sliced into 1/4-inch (6 mm) pieces
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, thinly sliced
- 4 garlic cloves, minced
- 1 small green or red chili, thinly sliced (optional)
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1 tsp (2 g) paprika
- 1/2 tsp (1 g) ground black pepper
- 2 tsp (10 g) salt, divided
- 1 tbsp (15 ml) white vinegar
- Juice of 1 lemon (about 2 tbsp / 30 ml)
- 1/4 cup (15 g) chopped fresh parsley
- 1/4 cup (60 ml) water or a splash of stock
- 4 pita breads or baladi loaves, for serving

Instructions

1. Trim any membranes or sinew from the liver and pat slices dry with paper towels. Toss the liver with 1 tsp (5 g) salt, 1/2 tsp (1 g) black pepper, and the vinegar; let sit 10 minutes, then drain off excess liquid.
2. Heat the vegetable oil in a large skillet over medium-high heat. Add the sliced onion and cook, stirring, until soft and beginning to caramelize, about 6–8 minutes.
3. Add the minced garlic and sliced chili to the skillet and cook 30–45 seconds until fragrant. Stir in the ground cumin, coriander, and paprika and fry briefly to bloom the spices.
4. Increase heat to high, spread the liver slices in a single layer, and sear without crowding for 1–2 minutes per side until browned outside but still slightly pink inside. Work in batches if necessary to avoid steaming.
5. Return all liver to the pan, sprinkle with remaining 1 tsp (5 g) salt, add 1/4 cup (60 ml) water, and squeeze in the lemon juice. Stir and cook 1–2 minutes to blend flavors; do not overcook the liver.
6. Remove from heat, stir in chopped parsley, and serve immediately with warm pita or baladi bread and extra lemon wedges on the side.