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.
Ingredients
500g beef liver, cut into small cubes
3 green bell peppers, diced
4 cloves garlic, minced
2 hot green chili peppers, sliced
2 tsp ground cumin
1 tsp ground coriander
3 tbsp vegetable oil
1 tsp salt
1/2 tsp black pepper
Juice of 1 lemon
Baladi bread for serving
Tahini sauce for drizzling
Instructions
1Cut 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.
2Heat 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.
3Add the liver cubes in a single layer without crowding. Sear for two minutes without stirring until deeply browned on the bottom, then toss quickly.
4Add the diced bell peppers, sliced hot chili peppers, and minced garlic. Stir-fry everything together vigorously for two minutes over maximum heat throughout.
5Season 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.
6Squeeze 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.