my comfort recipes
♥ Log in Sign up
  • en
  • fr
  • es
  • pt
  • de
  • it
  • nl
    • 🌍 World Kitchen
    🌍 World Kitchen
    Log in Sign up
    Home / Egyptian Kitchen / Kebda Iskandarani (Alexandrian Liver)

    Kebda Iskandarani (Alexandrian Liver)

    Quick-seared beef liver tossed with charred peppers, garlic, and chili in a cumin-lemon pan sauce — Alexandria’s legendary street snack.

    ⏱ 15 minPrep time
    🔥 10 minCook time
    🍽 4Servings
    🏷 Egyptian KitchenCategory
    ☆☆☆☆☆No ratings yet

    Kebda Iskandarani, Alexandrian liver, is the street food of Alexandria: slices of beef liver seared in a screaming-hot pan with garlic, chili, and cumin, then tossed with charred green peppers and a squeeze of lemon. Vendors fry it in front of you and pile it into bread with tahini, and locals swear no other city comes close. Egyptians debate the perfect level of heat, but everyone agrees it must be eaten immediately, straight from the pan.

    Chef Emily presents Kebda Iskandarani (Alexandrian Liver)

    The fiery, garlicky street snack of Alexandria

    The trick is speed: liver cooks in a couple of minutes, so it comes out browned and caramelized outside and tender inside, never tough. The pan sauce, garlic, chili, cumin, and lemon, clings to every slice, and the charred peppers add sweetness against the heat. Wrapped in warm bread with tahini and pickles, it is the snack that turns a quick stop into a meal you will remember, and it is also wonderful over rice for a quick, punchy dinner.

    Craving more? Explore all Egyptian Kitchen recipes.

    Stocking a Middle Eastern pantry? Our guide to 20 essential Middle Eastern pantry ingredients covers everything this dish uses.

    Egyptian recipes →

    Step by stepInstructions

    1. If using the milk soak, cover the liver slices with milk for 30 minutes, then drain and pat very dry.
    2. Season the liver with half the cumin, the salt, and the pepper.
    3. Heat 2 tablespoons of the oil in a large skillet over high heat until shimmering. Sear the liver in a single layer for 1 to 2 minutes per side, until browned outside but still slightly pink inside. Transfer to a plate.
    4. Add the remaining oil to the skillet with the peppers and onion and cook over high heat until charred at the edges, 3 to 4 minutes.
    5. Add the garlic, red pepper flakes, and remaining cumin and coriander, and sizzle for 30 seconds.
    6. Return the liver to the skillet, squeeze the lemon juice over everything, and toss for 1 minute. Serve immediately with bread, tahini, and lemon wedges.

    💡 Chef tips & storage

    Liver cooks in seconds — pull it while still slightly pink inside, since it finishes in the pan juices. Soaking the slices in milk for 30 minutes mellows the flavor if you're sensitive to it.

    Rate this recipe

    ★ ★ ★ ★ ★
    ☆☆☆☆☆No ratings yet
    Sign in to rate this recipe.

    Recipe details

    Prep15 min
    Cook10 min
    Servings4
    CategoryEgyptian Kitchen
    PublishedAugust 17, 2026
    Emily — the cook behind My Comfort Recipes

    Hi, I'm Emily 🧡

    Hi, I'm Emily — the cook behind My Comfort Recipes. Simple, tested comfort food for real weeknights, written down the way grandma would. Pull up a chair. More about me →

    Keep browsingYou might also like

    View all recipes →