Savory Egyptian Kebda Iskandarani

Name: Savory Egyptian Kebda Iskandarani
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: Green bell peppers; Garlic cloves; Cumin powder; Cayenne pepper; Olive oil; Fresh lemon juice; Salt and pepper; Beef liver; Olive oil; Butter; Onion; Fresh parsley; Lemon wedges; Pita bread; Pickled vegetables

Traditional Beef Liver Dish with Mediterranean Spices

A flavorful Egyptian delicacy featuring tender beef liver marinated in a vibrant green pepper mix, perfect for a rich, cultural dining experience.

1 h 30 min
4
Intermediate

Ingredients

For the Marinade

Green bell peppers

2 — finely chopped

Garlic cloves

4 — minced

Cumin powder

1 tsp

Cayenne pepper

1/2 tsp

Olive oil

2 tbsp

Fresh lemon juice

1/4 cup

Salt and pepper

To taste

For the Liver

Beef liver

1 lb — thinly sliced

Olive oil

2 tbsp

Butter

1 tbsp

Onion

1 large — sliced into rings

For the Garnishes

Fresh parsley

Chopped

Lemon wedges

For serving

For the Accompaniments

Pita bread

Warmed

Pickled vegetables

Optional

Preparation

Marinating the Liver

Combine ingredients

In a large bowl, combine green bell peppers, garlic, cumin, cayenne pepper, olive oil, lemon juice, salt, and pepper.

Coat the liver

Mix well and add the beef liver slices, ensuring they are fully coated.

Refrigerate

Cover and refrigerate for at least 1 hour or overnight for best results.

For deeper flavor, marinate overnight.

Preparing the Onion Rings

Heat oil

Heat 1 tbsp olive oil in a frying pan over medium heat.

Sauté onion rings

Add onion rings and sauté until they are soft and golden brown.

Set aside

Set aside for serving.

Cooking Process

Searing the Liver

Heat 1 tbsp olive oil and 1 tbsp butter in a skillet over medium-high heat.

Cooking the Liver

Add marinated liver to the skillet, cook for 3-4 minutes per side until browned and cooked through.

Avoid overcooking to prevent the liver from becoming tough.

Assembling the Dish

Arrange cooked liver on a platter with onion rings and garnishes.

Plating & Serving