Kebda eskandarani (Alexandrian beef liver)

Moushira Abdel-Malek , Wednesday 25 Aug 2021

Kebda eskandarani (Alexandrian beef liver)
Kebda eskandarani (Alexandrian beef liver)

Serves 4-6



1 kg beef liver (cut into strips)

2 large red firm tomatoes (cubed)

2 medium green bell peppers (seeded, halved, sliced)

2-3 green chilis (seeded, sliced)

1 tbsp minced garlic

Juice of 4 lemons (divided)

1 tbsp vinegar

1/4 tsp curry powder

Salt + pepper + 7spices + ground cinnamon + cumin + ground dried coriander: (1 tsp of each)

2 tbsp corn or sunflower oil



Place liver strips in a colander inside the sink.  Add half the lemon juice; i.e., juice of two lemons, to the liver pieces and stir with two spatulas or ladling spoons, to combine well.  Heat a wide skillet or wok on high.  Add oil.  Add beef strips at once.  Keep heat on high.  Waters will be released.  Keep stirring occasionally; on medium heat at times and back on high; using your discretion; until all waters disappear and oil shows back in the middle; when you push liver strips towards the edge; leaving an empty space on base of wok or skillet.  Lower heat to medium and stir in garlic.  When starts to change colour; add all seasoning.  Stir until fragrant, then add tomato, bell pepper and chili.  Stir them in; over medium heat.  When they slightly wilt; add remaining lemon juice and vinegar.  Stir to incorporate well.  Remove away from heat and cover.  Allow to rest for a few moments before serving.  Serve with baladi or pita bread, pickles, arugula and tehine dip. 


N.B.:  Be patient with the waters released; when stirring and until they dry up.  Sometimes they take a longer time than usual; according to the nature of the meat itself.


*A version of this article appears in print in the 26 August, 2021 edition of Al-Ahram Weekly

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