Kebda Iskandarani

Background

Kebda Iskandarani is a beloved Alexandrian street-food classic known for sizzling action on a hot griddle, aromatic spices, and a bold, zesty finish. Vendors pile the seared strips into fluffy loaves and hand them over, still steaming, to hungry crowds near the Corniche. Home versions bring that same snap of heat and tang—quick searing, a fragrant spice profile, and a final splash of brightness—making it a fast, satisfying meal that fits weeknight cooking and city memories alike.

Ingredients

• beef liver
• garlic
• cumin
• coriander
• paprika
• black pepper
• salt
• lemon juice
• vinegar
• olive oil
• ghee
• onion
• green bell pepper
• green chili
• parsley
• Egyptian baladi bread
• tahini

Preparation

Trim any membranes from the beef liver and slice it into thin strips for quick searing. In a bowl, whisk olive oil, a squeeze of lemon juice, a small splash of vinegar, finely minced garlic, ground cumin, ground coriander, a pinch of paprika, plus salt and black pepper. Toss the sliced beef liver in this mixture so it is lightly coated. Slice the onion, the green bell pepper, and the green chili. Chop a handful of parsley for garnish. Warm the Egyptian baladi bread so it is ready for serving, and stir a spoon of tahini with a touch of lemon juice if you like a drizzle.

Cooking

1. Set a wide pan over high heat and add a small knob of ghee with a film of olive oil to raise the smoke point. Swirl to coat.
2. Add the sliced onion, the green bell pepper, and the green chili. Stir over strong heat until just tender and glossy, keeping some crunch for texture. Scoop to the pan’s edge.
3. Lay the marinated beef liver in a single layer in the hot center of the pan. Let it sear briefly to develop color, then flip and sear the second side. Aim for a browned exterior while keeping the center tender.
4. Toss everything together: the seared beef liver, the softened onion, the green bell pepper, and the green chili. Spoon in any remaining marinade and let it sizzle. If the pan looks dry, add a small splash of vinegar and a thread of olive oil.
5. Season to taste with a pinch more salt, a touch of black pepper, and a bright squeeze of lemon juice. The glaze should be spicy, tangy, and aromatic.

Serving

Load the hot mixture into Egyptian baladi bread, drizzle with tahini, and shower with chopped parsley. Tuck in extra slices of green chili if you want more fire. A final flick of lemon juice brightens each bite.

Tips

• High heat is key to keep the beef liver tender; crowding the pan will steam it instead of searing.
• Balance the finish: a tiny splash of vinegar, an extra squeeze of lemon juice, and a pinch of salt can lift flavors at the end.
• Combine fats: a little ghee for rich savor and olive oil for aroma mirrors the street-side profile.
• For more heat, add extra green chili; for smokiness, bump the paprika; for earthy depth, increase the cumin and coriander.
• Serve immediately in warm Egyptian baladi bread with a spoon of tahini and chopped parsley.