🍳 Kibda Hamsa (Saudi Liver Fry)

Name: Kibda Hamsa (Saudi Liver Fry)
Total time: 25 min
Yield: 3
Cuisine: Saudi Arabia · Hejaz
Ingredients: 500 g lamb liver; 1 large onion; 2 tomatoes; 2 green chilies; 1 tsp ground cumin; 1 tbsp oil; 1 lemon; Salt

Origin: Saudi Arabia · Hejaz

338kcal

per serving · 200 g

169kcal

per 100 g

36 gProtein18 g / 100 g

18 gFat9 g / 100 g

8 gCarbs4 g / 100 g

Kibda hamsa is lamb liver cut into small pieces and quick-fried over high heat with onion, tomato and green chili, seasoned with cumin and finished with a squeeze of lemon. The liver stays tender and slightly pink inside while the sauce turns thick and spicy. It is a popular Saudi breakfast, especially on weekends, eaten hot straight from the pan.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

✓

Keto-friendly4 g carbs per 100 g

✓

High protein18 g protein per 100 g — 43% of the calories

Not vegetarianbecause of: lamb liver

Not veganbecause of: lamb liver

Allergens

None of the 14 major allergens in a typical recipe.

What it is made of

lamb liveroniontomatogreen chilicuminlemon

Recipe

3 servings25 min

Ingredients

500 g lamb liver
1 large onion
2 tomatoes
2 green chilies
1 tsp ground cumin
1 tbsp oil
1 lemon
Salt

Method

Trim the liver and cut into 2 cm pieces.
Heat oil in a wide pan over high heat and fry the sliced onion until soft.
Add the liver and sear 2–3 minutes, stirring, until browned outside.
Add chopped tomatoes, chilies, cumin and salt and cook 3–4 minutes more until saucy.
Squeeze over lemon juice and serve hot.

How to make it lighter

Use a non-stick pan with 1 tbsp oil — 1 tbsp oil ≈ 120 kcal.
Add extra tomato and chili for volume without many calories.
Add a side of sliced cucumber and fresh herbs to make the plate more filling.

History

Kibda hamsa is a well-loved breakfast in Saudi Arabia, sold from early-morning stalls and cooked at home, particularly in the Hejaz region.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →