Authentic Egyptian Liver Sandwiches (Kebda Eskandarany)

Name: Authentic Egyptian Liver Sandwiches (Kebda Eskandarany)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 lb beef liver (see notes); 5 large cloves of garlic, minced; 1 Tbsp fine dried mint leaves; 1 tsp cumin; 1 tsp fine dried coriander seeds; 1tsp black pepper; 0.25 tsp cinnamon; 1 tsp; 1 tsp salt; 2Tbsp fresh lemon juice; 3 large green bell peppers; 1 hot green pepper (see notes); 1 Tbsp vegetable oil of choice (see notes); 0.5 cup of water

16 steps

Prep:15minCook:20min

A delicious Egyptian take on liver. A great concoction of flavor mixed into one Kebda sandwich topped with tahini sauce that will make your taste buds dance.

Updated at: Thu, 17 Aug 2023 04:02:38 GMT

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Ingredients

4 servings

1 lbbeef liver

5 clovesgarlic

large, minced

1 Tbspdried mint leaves

fine

1 tspcumin

1 tspdried coriander seeds

fine

1 tspblack pepper

¼ tspcinnamon

1 tspsalt

2 Tbspfresh lemon juice

1 Tbspvegetable oil

½ cupwater

Instructions

Step 1

1. Cut the liver into about 1 cm by 1 cm (½ in. by ½ in.) cubes.

Step 2

2. To prepare the marinade mix together the liver with the garlic, mint, spices and lemon juice.

Step 3

3. Mix well and marinate for at least 15 minutes (see notes).

Step 4

4. Chop up the bell peppers. It’s up to you to either chop them into cubes or julienne.

Step 5

5. Chop the hot green pepper into tiny pieces, so they distribute well.

Step 6

6. After the liver has marinated, melt the oil and butter in a large skillet.

Step 7

7. Add the peppers and cook, stirring constantly, until vibrant.

Step 8

8. Add the liver mixture and combine all together.

Step 9

9. Cook for a few minutes until the liver starts to firm up.

Step 10

10. Add the water and mix it well into the liver, then cover the skillet and cook for 5 minutes.

Step 11

11. After the 5 minutes, uncover and continue cooking, stirring constantly, until all water evaporates.

Step 12

12. Adjust the seasoning with salt and pepper as needed.

Step 13

13. Serve the liver either in sandwiches, topped with Egyptian tahini sauce or eat it as a dip with Eish balady. For salad, you can have it with Egyptian Tomato Salad (Tamatem Mekhalela), to complete your Egyptian cuisine experience.

Notes:

Step 14

1. If you bought the liver fresh, freeze it for a few hours until it is harder, but not completely frozen. This will make the liver much easier to cut. If it’s already frozen, thaw the liver until you can easily cut into it with a knife, but don’t thaw it all the way.

Step 15

2. The amount of hot green peppers is entirely up to you and depending on how spicy you like your food. You can omit it all together, but I suggest adding at least a quarter of one, as it adds great flavor to the dish. In my house, we like it spicy.

Step 16

3. You can choose whatever vegetable oil you prefer. I personally use olive oil, and it turns out amazing. The taste of the oil doesn’t matter really in this recipe, as the flavors of the marinade are pretty dominant, so you can use any flavored or non-flavored vegetable oil.