Entree: Egypt – Egyptian Street Food – كبدة إسكندراني ➤ Kibda Iskandarani (Alexandrian-style spiced pan-fried liver with garlic, peppers, and vinegar, served hot often in bread)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Additional 30 min

Total 50 min

Ingredients

- 1 lb (454 g) beef liver, trimmed and thinly sliced
- 1 cup (240 ml) milk for soaking (optional, to mellow flavor)
- 2 tbsp (30 ml) vegetable oil
- 3 tbsp (45 ml) butter or additional oil (optional for richness)
- 1 medium onion, thinly sliced, approx. 6 oz (170 g)
- 1 medium green bell pepper, thinly sliced, approx. 5 oz (140 g)
- 2–3 green chilies, sliced (adjust to taste)
- 4 cloves garlic, minced (about 2 tbsp / 30 g)
- 1 tbsp (15 g) tomato paste
- 2 tbsp (30 ml) white vinegar or lemon juice
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) ground coriander
- 1 tsp (5 g) paprika
- 1/2 tsp (2 g) chili flakes or to taste
- 1 tsp (6 g) kosher salt, or to taste
- 1/2 tsp (2 g) ground black pepper
- 1/4 cup (15 g) chopped fresh parsley for garnish
- 4 crusty rolls or pita for serving (optional)

Instructions

1. Optional soak: place liver slices in milk for 20–30 minutes to remove any bitterness, then drain and pat very dry with paper towels.
2. Season and dust: in a bowl toss liver with salt, black pepper, ground cumin, ground coriander, paprika, and chili flakes. If desired, lightly dust with a tablespoon of flour for better browning.
3. Sauté aromatics: heat vegetable oil in a large heavy skillet over medium-high heat. Add sliced onion and green pepper and sauté until softened and beginning to brown, about 6–8 minutes. Add minced garlic and cook 30–60 seconds until fragrant.
4. Cook liver: push vegetables to the side, add a little extra oil or butter, and spread liver slices in a single layer. Cook without moving for 1–2 minutes to get color, then stir and continue cooking another 2–3 minutes—liver should be browned outside but still tender inside (do not overcook).
5. Add tomato paste and vinegar: lower heat to medium, stir in tomato paste and vinegar (or lemon juice), scraping up any browned bits. Cook 1–2 minutes to let flavors meld and sauce thicken slightly.
6. Finish and garnish: taste and adjust seasoning. Turn off heat and stir in chopped parsley. If serving in rolls, warm the bread, pile liver and vegetables into rolls, and serve immediately.