Alexandrian liver, or kibda eskandarani, holds a beloved place in Egyptian cuisine. The dish is known for its bold flavors and simplicity, making it a popular choice for festive occasions like Eid. Served as a main course with white rice or in a sandwich, it showcases the quintessential Egyptian spices and techniques.
The flavor profile of kibda eskandarani is both tangy and spicy, combining elements like garlic, cumin, and lemon for a robust taste experience. This traditional liver dish, a staple of Alexandrian street food, continues to be a go-to recipe for many families, especially due to its straightforward preparation and delicious outcome.
Ingredients
- 250 grams of liver (preferably fresh), thinly sliced
- 2 large spoons of good vinegar
- 5 large cloves of garlic, minced
- Juice of 2 medium lemons
- 1 teaspoon of salt
- ½ teaspoon of cumin
- 1 teaspoon of coriander
- 1 teaspoon of black pepper
- 1 teaspoon of paprika (optional)
- 1 green chili pepper, finely chopped
- 2 tablespoons of regular cooking oil
Preparation
- Marinate the liver with vinegar, minced garlic, lemon juice, salt, cumin, coriander, and black pepper. If desired, add paprika and chili pepper. Mix well and let it sit for 10 minutes.
- Heat a large pan over medium-high heat and add the cooking oil.
- Once the oil is hot, add the marinated liver slices into the pan, spreading them out to avoid overcrowding.
- Cook the liver for about 3-5 minutes on each side until they develop a golden brown color.
- After the initial sear, reduce the heat to medium and continue cooking for another 5 minutes until the liver is fully cooked.
- Serve hot with white rice or stuffed into a soft sandwich roll, accompanied by tahini or a fresh side salad.
Did you know?
Kibda eskandarani, also known simply as Alexandrian liver, is a specialty that hails from the city of Alexandria in Egypt. This dish is often sold by street vendors and small restaurants, representing the city’s ancient culinary traditions. The use of bold spices like cumin and coriander is a hallmark of Egyptian cooking, providing a warm and earthy flavor that complements the rich taste of liver.
Liver, once considered a delicacy in ancient Egypt, was often reserved for the elite. Today, it remains a popular choice thanks to its nutrient-dense profile, offering a good source of iron and vitamins. By pairing it with lemon juice and vinegar, the natural richness of the liver is balanced out, creating a dish that’s both revitalizing and satisfying.
If you’re hesitant about liver, consider trying kibda eskandarani in a sandwich; the bread absorbs the flavorful juices, creating a palatable introduction to this traditional Egyptian dish. Whether enjoyed with a simple side of white rice or as a quick street food snack, kibda eskandarani embodies the essence of Egyptian cuisine – simple, flavorful, and deeply rooted in history.
