Kebda Eskandarani

Method

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1. Pat the liver strips completely dry on kitchen paper. Do not salt them yet.

   Mark done

2. Heat 2 tbsp of the oil in a large frying pan until it is genuinely smoking.

   Mark done

3. Sear half the liver in a single layer for 45 seconds, turn, and give it 30 seconds more. Lift it out while it is still pink inside. Repeat with the second batch.

   Mark done Start 45 sec timer

4. Add the remaining oil, then the garlic, chillies and pepper strips, and fry hard for 2 minutes.

   Mark done Start 2 min timer

5. Stir in the cumin and ground coriander and cook 30 seconds.

   Mark done

6. Return the liver to the pan, add the salt and black pepper, and toss for 45 seconds — no longer.

   Mark done Start 45 sec timer

7. Off the heat, add the lemon juice and parsley and serve immediately in bread.

   Mark done

Chef’s Tips

• Dry liver, smoking pan, two batches. All three or it stews.
• Salt at the end. Early salt draws out water.
• Still pink when it leaves the pan — it finishes on the way to the table.

Common Substitutions & Variations

• A pinch of dried chilli flakes works in place of fresh chilli — start with about a third of the quantity the green chillies in the list implies, since dried chilli is more concentrated, and add more to taste.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Aish baladi
• Torshi
• Salata baladi

Storage & Reheating

Best immediately; liver reheats badly. Refrigerated for a day at most.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.