🥙 Alexandrian liver (kebda eskandarani)

Name: Alexandrian liver (kebda eskandarani)
Total time: 30 min
Yield: 4
Cuisine: Egypt · Alexandria
Ingredients: 500 g beef liver, cut into thin strips; 4 garlic cloves, crushed; 2 green bell peppers, sliced; 1–2 hot chilies, chopped; 1 tsp ground cumin; 2 tbsp vegetable oil; Juice of 1 lemon; Salt and black pepper; 4 baladi breads

Origin: Egypt · Alexandria

440kcal

per serving · 250 g

176kcal

per 100 g

55 gProtein22 g / 100 g

20 gFat8 g / 100 g

10 gCarbs4 g / 100 g

Kebda eskandarani is an Egyptian street food of thinly sliced beef liver flash-fried with lots of garlic, green bell pepper, hot chili and cumin, finished with lemon juice. The liver stays tender, with a spicy, garlicky and tangy flavour. It is stuffed into baladi flatbread and eaten as a quick sandwich, often with pickles on the side.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

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

✓

Keto-friendly4 g carbs per 100 g

✓

High protein22 g protein per 100 g — 50% of the calories

Not vegetarianbecause of: beef liver

Not veganbecause of: beef liver

Contains glutenbecause of: baladi bread

Allergens

Contains (in a typical recipe):

⚠ Gluten

What it is made of

beef livergarlicbell pepperchili peppercuminlemonbaladi bread

Recipe

4 servings30 min

Ingredients

500 g beef liver, cut into thin strips
4 garlic cloves, crushed
2 green bell peppers, sliced
1–2 hot chilies, chopped
1 tsp ground cumin
2 tbsp vegetable oil
Juice of 1 lemon
Salt and black pepper
4 baladi breads

Method

Season the liver with cumin, salt and pepper.
Heat the oil in a wide pan until very hot and fry the liver in batches for 2–3 minutes, stirring.
Add the garlic, peppers and chili and stir-fry 2–3 minutes more.
Squeeze in the lemon juice, toss and stuff into warm baladi bread.

How to make it lighter

Liver is lean and high in protein; keep the pan oil to 1–2 tbsp.
Eat it on a plate with salad and half a bread instead of a full sandwich.
Add extra green peppers for volume without many calories.

History

As the name says, this way of cooking liver is associated with the port city of Alexandria. Today kebda eskandarani is sold from street carts and sandwich shops all over Egypt.

Count it in one photo

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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 →