April 3, 2026

How to Make Authentic Kebda Eskandarani (Egyptian Alexandrian Beef Liver)

Name: Kebda Eskandarani
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1 lb beef liver (thinly sliced); Salt (to taste); 2 tbsp cumin; 2 tbsp ground coriander; 2 hot chili pepper ((optional), sliced); 4 cloves garlic (minced); 1/4 cup lemon juice; 4 tbsp vegetable or olive oil; 1 green bell pepper (diced); 1 hot chili pepper ((optional), sliced); 4 cloves garlic (minced); 1/4 cup lemon juice

How to Make Authentic Kebda Eskandarani (Egyptian Alexandrian Beef Liver)

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Kebda Eskandarani is one of Egypt’s most flavorful street foods, known for its bold garlic, cumin, and chili kick. This authentic Alexandrian beef liver recipe comes together in just minutes, making it perfect for a quick yet satisfying meal. Tender strips of liver are sautéed with fresh peppers and spices, then finished with a splash of tangy lemon juice for that signature taste. Whether served with warm feeno (bread rolls), pita bread, or enjoyed on its own, this easy Kebda Eskandarani recipe brings the vibrant flavors of Alexandria straight to your kitchen with simple ingredients and big, unforgettable flavor.

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Kebda Eskandarani

This bold and flavorful Egyptian street food classic features tender beef liver sautéed with garlic, cumin, chili, and peppers. Ready in under 20 minutes, it’s perfect served in warm pita with tangy pickled turnips for an authentic Alexandrian experience.

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Prep Time 10

Cook Time 10

Total Time 20

Servings: 4 people

Course: Main Course

Cuisine: Egyptian, Middle Eastern

Calories: 280

Ingredients Method Video

Ingredients

Season the Liver

1 lb beef liver thinly sliced
Salt to taste
2 tbsp cumin
2 tbsp ground coriander
2 hot chili pepper (optional), sliced
4 cloves garlic minced
1/4 cup lemon juice

To Cook the Liver

4 tbsp vegetable or olive oil
1 green bell pepper diced
1 hot chili pepper (optional), sliced
4 cloves garlic minced
1/4 cup lemon juice

Method

In a bowl, season the liver strips with salt, cumin, coriander, hot chilli pepper, garlic, and lemon juice, and mix well.
Heat oil in a large skillet over medium-high heat.
Add seasoned liver strips and cook for 3–5 minutes, stirring frequently until browned.
Stir in bell pepper and hot chilli pepper. Cook for 1-2 minutes.
Add minced garlic and lemon juice.
Toss everything together and cook for another 2 minutes.
Serve hot with pita bread, lemon wedges, and pickled turnips.

Video

Tips for Soft and Tender Kebda Every Time

Cut the liver into thin strips for quick cooking and tender texture.
Don’t overcook the liver. Liver cooks fast (3–5 minutes). Overcooking makes it tough and dry.
Cook on high heat to get a nice sear without releasing too much liquid. Make sure the oil is hot before adding the Liver.
Use freshly minced garlic, lemon juice, and chili pepper for authentic flavor.
A squeeze of fresh lemon at the end brightens the dish without making it bitter.
If you prefer a milder taste, soak the liver in milk for 20–30 minutes before cooking.

How to Store Kebda Eskandarani

Store Kebda in an airtight container for up to 3 days in the fridge or freeze for up to 2 months, though the texture may slightly change.
You can reheat kebda quickly in a hot pan (not microwave if possible) to avoid a rubbery texture. Add a splash of water or lemon juice to refresh.

What to serve with Kebda Eskandarani

Kebda Eskandarani is usually served in pita sandwiches or feeno (bread rolls) with tahini sauce and pickled turnips. You can add a side of fries to make it a complete meal.

Kebda Eskandarani stuffed in feeno and served with tahini sauce and pickles.

You can also serve it with white rice and pickles.

If you try this authentic kebda eskandarani recipe, I’d love to hear how it turned out for you. Leave a comment below and let me know what you served it with or how you made it your own. Don’t forget to save this recipe for later and share it with family and friends who enjoy easy, delicious Mediterranean meals!

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