Egyptian Spiced Liver (Kebda Eskandarani)

Ingredients

• 500g (1.1 lb) beef liver, sliced 500g (1.1 lb) beef liver, sliced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground black pepper 1/2 teaspoon ground black pepper
• 1/2 teaspoon salt 1/2 teaspoon salt
• 2 cloves garlic, minced 2 cloves garlic, minced
• Juice of 1 lemon Juice of 1 lemon
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 5g, 1g
• Protein: 30g
• Fiber: 1g
• Salt: 0.6g

Preparation

1. 1.
   In a bowl, combine the cumin, coriander, paprika, cinnamon, black pepper, salt, minced garlic, and lemon juice. Mix well to form a marinade.
2. 2.
   Add the sliced liver to the marinade and toss until each piece is coated evenly. Allow the liver to marinate for at least 30 minutes, or refrigerate overnight for enhanced flavor.
3. 3.
   Heat the vegetable oil in a large skillet over medium-high heat.
4. 4.
   Add the marinated liver slices to the skillet and cook for 3-4 minutes on each side, or until browned and cooked through.
5. 5.
   Remove the liver from the skillet and transfer to a serving plate.
6. 6.
   Garnish with fresh parsley and serve hot with rice or bread.

Treat your ingredients with care...

• Liver — Make sure to slice the liver into thin, even pieces to ensure even cooking.
• Garlic — Freshly minced garlic is recommended for the best flavor.

Tips & Tricks

• For a spicier kick, add a pinch of chili powder to the marinade.
• Serve the liver with a squeeze of fresh lemon juice for an extra burst of flavor.
• If you prefer a milder taste, reduce the amount of black pepper in the marinade.
• Make sure not to overcook the liver to maintain its tenderness.
• Experiment with different herbs and spices to customize the flavor to your liking.

Serving advice

Serve the Kebda Eskandarani hot as a main dish, accompanied by rice or bread. Garnish with fresh parsley for a pop of color and freshness.

Presentation advice

Arrange the cooked liver slices on a platter, garnish with fresh parsley, and serve alongside a mound of fluffy rice or warm bread. For an elegant touch, drizzle a little olive oil over the liver before serving.