EgyptianAlexandrian Kebda (Spicy Beef Liver)
Thin strips of beef liver seasoned with garlic and cumin, seared fast in a very hot pan with hot green chilies and bell pepper, and finished with lemon juice. The Alexandria street sandwich filling.
Method
Read the full method before starting. Cooking times are guides; check texture and doneness as you cook.
Shows the steps one at a time, with a timer for each timed step.
Heavy skillet, Sharp knife and board
Measure, cut, and arrange every ingredient in order of use. Read the full method and keep finishing ingredients separate.
- 01
Cutting
10 minutesCut the beef liver into thin strips about 1 cm wide. Rinse them and pat them dry.
Success cueEven, thin strips with no tough membrane.
- 02
Seasoning
15 minutesMix the liver with the garlic, cumin, black pepper and half of the lemon juice, and leave it for 15 minutes.
Success cueEvery strip is coated with garlic and spices.
- 03
Peppers
5 minutesCut the green chilies into thin rings and the bell peppers into strips.
Success cueAll the peppers are cut.
- 04
Searing
4 minutesHigh heatHeat the oil in a large frying pan over high heat until very hot. Add the liver in one layer and sear it for 3 minutes without moving it.
Success cueThe underside of the strips is browned.
- 05
Stir-frying
5 minutesHigh heatAdd the green chilies and bell peppers and stir-fry for 3 to 4 minutes, until no pink remains in the center of the strips and the liver reaches 71°C. Season with the salt and the rest of the lemon juice.
Success cueCut a strip: it is brown all the way through.
Watch outLiver must be cooked through to 71°C, with no pink in the center.
PlateMap is still in testing. Quantities and results may vary with ingredients and equipment. Please check food safety yourself, especially with meat and poultry.
Cooking tips
A very hot pan and a short cook keep the liver tender; long cooking makes it dry and grainy.
- • Cook the liver in batches if your pan is small; crowding makes it boil instead of sear.
- • Adjust the heat with the number of green chilies.
Common mistakes
- • Putting the liver into a pan that is not hot enough, so it stews in its juices.
- • Cutting thick strips that stay pink inside after the outside dries.
Serving ideasServe hot in baladi bread with tahini, pickles and lemon wedges.
Potential allergens
Check ingredient labels
Compound ingredients vary by product; check labels and possible cross-contact.
Frequently Asked Questions
Can I use chicken liver?
Yes. Cook it the same way for 5 to 6 minutes in total, until it reaches 74°C with no pink in the center.
How do I serve it as a sandwich?
Fill warm baladi bread with the liver, add tahini and a little lemon juice, and eat it straight away.
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