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. 


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