Dish

Kebda Eskandarani

Kebda Eskandarani is made by sautéing sliced liver and onions in a pan with a variety of spices, such as cumin and coriander. The mixture is then served with bread or rice and a side of vegetables or salad. Kebda Eskandarani is a popular dish in Egypt and is often served at family gatherings and special occasions.

African cuisine› North African cuisine› Egyptian cuisine

Offal Dish

Origins and history

Kebda Eskandarani is a traditional Egyptian dish that has been enjoyed for centuries. It is believed to have originated in the city of Alexandria, where liver was a common source of meat. Today, it is a popular dish throughout Egypt and is often served at street food stalls and restaurants.

Dietary considerations

This dish is not suitable for vegetarians or vegans as it contains meat. It may also not be suitable for those with allergies to certain spices or ingredients.

Variations

There are many variations of Kebda Eskandarani, with some recipes calling for the addition of tomatoes or other vegetables to the mixture. Some recipes also call for the liver to be marinated in vinegar or lemon juice before cooking.

Presentation and garnishing

Kebda Eskandarani is typically served on a plate, with the liver and onions arranged in the center and the bread or rice and vegetables arranged around them. It is often garnished with fresh herbs or a sprinkle of paprika.

Tips & Tricks

To make Kebda Eskandarani, be sure to use high-quality liver and fresh spices. Sauté the liver and onions in a pan until they are cooked through and tender.