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Kebda Eskandarani in a bowl with lemon wedges

Kebda Eskandarani

5 from 4 votes
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 minutes
Cook Time 10 minutes
Total Time 20 minutes
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
 

  1. In a bowl, season the liver strips with salt, cumin, coriander, hot chilli pepper, garlic, and lemon juice, and mix well.
    strips of Raw beef liver in a bowl
  2. Heat oil in a large skillet over medium-high heat.
    oil in a skillet
  3. Add seasoned liver strips and cook for 3–5 minutes, stirring frequently until browned.
    Browned beef liver strips in a skillet
  4. Stir in bell pepper and hot chilli pepper. Cook for 1-2 minutes.
    Bell peppers on top of cooked beef liver strips in a skillet
  5. Add minced garlic and lemon juice.
    Minced garlic added to the skillet of cooked beef liver
  6. Toss everything together and cook for another 2 minutes.
    Kebda Eskandarani in a skillet
  7. Serve hot with pita bread, lemon wedges, and pickled turnips.
    Kebda Eskandarani in a bowl with lemon wedges

Video