Kebda Iskandarani (Alexandrian Garlic and Cumin Liver)
Quick fried liver with plenty of garlic, cumin, peppers and lemon, the famous Alexandria street food, ready in 20 minutes.
- Time25 min
- LevelEasy
- Costabout £2.15 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Toss the liver strips with the cumin, coriander, paprika, salt and pepper.
- 2
Heat 1 tablespoon of the oil in a large frying pan over a medium heat. Cook the peppers and chillies for 5 minutes until soft and lightly charred. Tip onto a plate.
5 min - 3
Turn the heat to high and add the rest of the oil. Fry the liver in two batches for 2 to 3 minutes, stirring, until browned outside and just pink to no pink inside. Do not overcook or it turns tough.
- 4
Return everything to the pan with the garlic. Stir for 1 minute until the garlic smells fragrant.
1 min - 5
Squeeze over the lemon juice, scatter with parsley and serve at once with rice or warm bread.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.