Introduction
Alexandrian liver, known as Kebda Eskandarani, is one of the most famous Egyptian street food dishes, especially in the coastal city of Alexandria, which is renowned for its bold, spicy flavors and fast-cooked meals.
This dish is characterized by its sharp, tangy taste created from a powerful blend of lemon juice, garlic, hot chili peppers, and traditional Egyptian spices. Its intense flavor profile makes it a favorite among lovers of spicy and vibrant dishes.
Despite its simple ingredients and quick preparation, Alexandrian liver has earned a permanent place in Egyptian homes, restaurants, and street food carts. It is a perfect choice for anyone who enjoys strong flavors and fast, satisfying meals.
First: What Makes Alexandrian Liver Special?
1) Spicy and Tangy Flavor
The dish relies heavily on fresh hot chili peppers or chili flakes, giving it a bold heat that distinguishes it from other liver recipes.
2) Garlic and Lemon Marinade
Lemon juice is essential as it balances the strong liver flavor and keeps it tender, while garlic adds an unmistakable Egyptian aroma and depth.
3) Fast Cooking Over High Heat
The liver is cooked quickly to preserve its tenderness, making it ideal for sandwiches or quick main dishes.
4) Beef or Chicken Liver Options
Although beef liver is traditional, many people prefer chicken liver for its lighter taste and faster cooking time.
Second: Main Ingredients
- 500 g beef liver or chicken liver, thinly sliced
- 4 cloves garlic, minced
- 2 hot green chili peppers, sliced
- 1 bell pepper (optional)
- Juice of 2 lemons
- 1 tablespoon vinegar
- 1 teaspoon ground cumin
- ½ teaspoon dried coriander
- Salt and black pepper to taste
- Chili flakes (optional)
- 3 tablespoons vegetable oil
- Fresh parsley for garnish
- Lemon slices for serving
Third: Step-by-Step Preparation
1) Cleaning the Liver
Rinse the liver quickly with water and vinegar to remove any strong odor, then drain well and slice thinly.
2) Preparing the Marinade
Mix garlic, lemon juice, hot peppers, cumin, coriander, salt, and black pepper.
Marinate the liver for no more than 20 minutes to avoid toughness.
3) High-Heat Cooking
Heat oil in a wide pan over high heat.
Add the liver without excessive stirring and cook for 5–7 minutes until just done and still tender.
Add vinegar at the end for the signature Alexandrian kick.
4) Optional Bell Pepper
Add sliced bell pepper during the final minutes for extra flavor and texture.
Fourth: Serving Suggestions
- Serve hot with Egyptian baladi bread
- Garnish with parsley and lemon slices
- Perfect for sandwiches with tahini or spicy salad
- Can be served alongside rice or fried potatoes
Fifth: Tips for Perfect Alexandrian Liver
- Do not overcook – overcooking makes the liver dry and tough
- Add part of the lemon juice after cooking for extra freshness
- Use fresh liver only for best taste and texture
- Fresh chili peppers give better flavor than dried chili
- Serve immediately for maximum tenderness
Conclusion
Alexandrian liver is a true icon of Egyptian street food, combining simplicity with intense flavor. Its balance of acidity, heat, and garlic creates a bold taste that reflects Alexandria’s culinary identity.
With minimal ingredients and quick preparation, this dish delivers powerful flavor in minutes, making it an irresistible choice for spice lovers and fans of authentic Egyptian cuisine.
