Entree: Egypt – Upper Egypt – كبدة إسكندراني ➤ Kibda Iskandarani (Spiced Egyptian-style sautéed liver with garlic, peppers, and a bright vinegar or lemon finish)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

- 1 lb (454 g) beef liver, trimmed and thinly sliced
- 1 cup (240 ml) whole milk for soaking the liver (optional, to mellow flavor)
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (28 g) unsalted butter
- 1 large onion, thinly sliced, approx. 8 oz (225 g)
- 4 garlic cloves, minced, approx. 12 g
- 1 large green bell pepper, thinly sliced, approx. 6 oz (170 g)
- 1–2 hot green chilies, sliced (optional) (about 10–15 g)
- 1 tsp (5 ml) ground cumin
- 1 tsp (5 ml) ground coriander
- 1/2 tsp (2.5 ml) ground black pepper
- 1/4 tsp (1.25 ml) cayenne or red chili flakes (adjust to taste)
- 2 tbsp (30 ml) white vinegar or juice of 1 lemon (about 2 tbsp / 30 ml)
- Salt to taste
- 2 tbsp (8 g) fresh parsley or cilantro, chopped for garnish
- Warm flatbread or baladi bread for serving (optional)

Instructions

1. Optional: place sliced liver in milk for 20–30 minutes, then drain and pat dry to reduce any bitterness.
2. Heat vegetable oil and butter in a large skillet over medium-high heat. Add sliced onions and sauté until deeply golden and caramelized, about 8–10 minutes.
3. Add minced garlic and sliced bell pepper (and hot chilies if using) and cook 2–3 minutes until peppers begin to soften.
4. Push vegetables to the side and increase heat to high. Add the liver slices in a single layer and sear 1–2 minutes per side; liver should brown outside but remain just cooked through (avoid overcooking to keep it tender).
5. Sprinkle in cumin, coriander, black pepper, and cayenne; toss with the onions and peppers so the spices coat the liver evenly.
6. Remove from heat, stir in vinegar or lemon juice and salt to taste, and let rest 1 minute so flavors meld.
7. Garnish with chopped parsley and serve immediately with warm flatbread or rice.