Kibda Iskandarani
كبدة إسكندراني (KIB-dah is-kan-dah-RAH-nee)
Alexandria-Style Spicy Liver
Bite-sized pieces of tender beef liver flash-fried with garlic, chili, bell peppers, and a bold hit of cumin. This iconic Alexandrian street food is fast, fiery, and utterly irresistible.
Nutrition & Info
Equipment Needed
Instructions
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1
Cut the beef liver into small bite-sized cubes, removing any tough membranes. Pat the pieces thoroughly dry with paper towels for proper searing and browning.
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2
Heat vegetable oil in a large wok or skillet over the highest possible heat until the oil is shimmering and just beginning to smoke around the edges.
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3
Add the liver cubes in a single layer without crowding. Sear for two minutes without stirring until deeply browned on the bottom, then toss quickly.
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4
Add the diced bell peppers, sliced hot chili peppers, and minced garlic. Stir-fry everything together vigorously for two minutes over maximum heat throughout.
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5
Season with cumin, coriander, salt, and black pepper. Toss for one more minute until the spices coat every piece and the liver is just cooked through.
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6
Squeeze lemon juice over the sizzling liver and serve immediately stuffed into warm baladi bread sandwiches with tahini sauce drizzled generously on top.
Did You Know?
Alexandria's liver sandwich shops never close, operating twenty-four hours a day to serve the city's insatiable appetite for this beloved spicy street food.
Chef's Notes
Equipment Tips
- large wok or skillet
- sharp knife
- cutting board
- tongs
The Story Behind Kibda Iskandarani
Kibda Iskandarani is the signature street food of Alexandria, Egypt's Mediterranean port city. The dish reflects Alexandria's bold, no-nonsense culinary character where intense flavors and fast cooking reign supreme. Street vendors cook liver in enormous woks over roaring gas flames, creating theatrical displays of fire and smoke that draw hungry crowds at all hours.
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