Entree: Egypt – Upper Egypt – كبدة إسكندراني ➤ Kebda Iskandarani (Alexandrian-style spiced sautéed liver with garlic, cumin, and chili)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Additional 20 min

Total 45 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (450 g) beef liver, trimmed and sliced into 1/4–1/2 in (6–12 mm) strips
- 1 cup (240 ml) milk (for soaking the liver)
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (1 g) black pepper
- 3 tbsp (45 ml) vegetable oil or olive oil
- 1 large onion, thinly sliced — about 1 cup (150 g)
- 6 garlic cloves, minced (about 2 tbsp (18 g))
- 1 tsp (2 g) ground cumin
- 1/2–1 tsp (1–2 g) crushed red pepper flakes or Aleppo pepper (adjust to heat preference)
- 1 tbsp (15 ml) white vinegar or 2 tbsp (30 ml) lemon juice
- 1 medium tomato, deseeded and finely chopped — about 1/2 cup (90 g) (optional, traditional in some Alexandrian versions)
- 1 small green bell pepper, thinly sliced — about 1/2 cup (60 g) (optional)
- 2 tbsp (8 g) chopped fresh parsley
- Lemon wedges to serve

Show original ingredient measurements

- 1 lb (450 g) beef liver, trimmed and sliced into 1/4–1/2 in (6–12 mm) strips
- 1 cup (240 ml) milk (for soaking the liver)
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (1 g) black pepper
- 3 tbsp (45 ml) vegetable oil or olive oil
- 1 large onion, thinly sliced — about 1 cup (150 g)
- 6 garlic cloves, minced (about 2 tbsp / 18 g)
- 1 tsp (2 g) ground cumin
- 1/2–1 tsp (1–2 g) crushed red pepper flakes or Aleppo pepper (adjust to heat preference)
- 1 tbsp (15 ml) white vinegar or 2 tbsp (30 ml) lemon juice
- 1 medium tomato, deseeded and finely chopped — about 1/2 cup (90 g) (optional, traditional in some Alexandrian versions)
- 1 small green bell pepper, thinly sliced — about 1/2 cup (60 g) (optional)
- 2 tbsp (8 g) chopped fresh parsley
- Lemon wedges to serve

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Place the sliced liver in a bowl and cover with milk; soak 20–30 minutes to mellow flavor. Drain and pat dry with paper towels. Season lightly with 1 tsp (5 ml) salt and 1/2 tsp (2.5 ml) black pepper.
2. Heat 2 tbsp (30 ml) oil in a large skillet over medium-high heat. Add the sliced onion and sauté until translucent and beginning to caramelize, about 6–8 minutes. Push onions to the side.
3. Add remaining 1 tbsp (15 ml) oil to the pan. Add the liver slices in a single layer and sear without crowding for 1–2 minutes per side until browned but still slightly pink inside (do not overcook or liver becomes tough). Work in batches if needed; remove cooked liver to a plate.
4. In the same pan, add the minced garlic and cook 30–45 seconds until fragrant. Stir in ground cumin and crushed red pepper; cook briefly to bloom the spices.
5. If using, add chopped tomato and green pepper; sauté 2–3 minutes until just softened. Return the liver and onions to the skillet, toss to combine, and splash with vinegar or lemon juice. Adjust salt and heat.
6. Remove from heat, stir in chopped parsley, and serve immediately with lemon wedges and warm Egyptian flatbread or steamed rice.

1. Place the sliced liver in a bowl and cover with milk; soak 20–30 minutes to mellow flavor. Drain and pat dry with paper towels. Season lightly with 1 tsp salt and 1/2 tsp black pepper.
2. Heat 2 tbsp (30 ml) oil in a large skillet over medium-high heat. Add the sliced onion and sauté until translucent and beginning to caramelize, about 6–8 minutes. Push onions to the side.
3. Add remaining 1 tbsp (15 ml) oil to the pan. Add the liver slices in a single layer and sear without crowding for 1–2 minutes per side until browned but still slightly pink inside (do not overcook or liver becomes tough). Work in batches if needed; remove cooked liver to a plate.
4. In the same pan, add the minced garlic and cook 30–45 seconds until fragrant. Stir in ground cumin and crushed red pepper; cook briefly to bloom the spices.
5. If using, add chopped tomato and green pepper; sauté 2–3 minutes until just softened. Return the liver and onions to the skillet, toss to combine, and splash with vinegar or lemon juice. Adjust salt and heat.
6. Remove from heat, stir in chopped parsley, and serve immediately with lemon wedges and warm Egyptian flatbread or steamed rice.