(Alexandrian beef liver)
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