Tuesday, July 3, 2012

kebda iskandarani. liver alexandrian style

across the middle east, liver is eaten, sometimes raw squeezed with lemon juice on top but in egypt  beef liver cooked with spices and other things. the taste will suprise you. its eaten with bread and tahina  and super high in iron too. try it. 

1 kg of beef liver
1 onion sliced
1 green bell pepper finely sliced
4 garlic cloves finely sliced
salt and pepper
dash of vinegar.

in a pan heat some oil and saute garlic for 30 seconds. add onions and pepper and saute for further 2 minutes. then add the liver stirring until no more pink is visable. add spices and vinegar then cover with a lid and leave to cook until liver is cooked through. 


  1. i dont like kebda ( or any meat fopr that matter :D)
    But my husband and his brother love it and so does my son. ill try this recipe inshallah soon. Thanks for posting it :)

  2. hi from new zealand! i tried this and it was really nice. other recipes for liver alexandra style mention hot green chili so i put a little bit of that in too. a good way to enjoy a nutritious organ meat.


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