🥩 Alexandrian Liver (Kebda Eskandarani): Egypt’s Bold and Spicy Street-Food Legend

Introduction

If you’ve ever wandered through the bustling streets of Alexandria, Egypt, you’ve likely caught a whiff of sizzling garlic and chili — that’s Kebda Eskandarani, the city’s signature liver dish.
This fiery street food has become a staple across Egypt, known for its bold spices, fresh citrus twist, and mouthwatering aroma. It’s the kind of dish that proves simple ingredients can create unforgettable flavor.

According to TasteAtlas, Alexandrian liver ranks among the most popular Egyptian street foods, often served from small carts or family-owned diners across Alexandria and Cairo.

A Bit of History

The dish traces its roots to Egypt’s Mediterranean coast, where cooks began experimenting with quick, flavorful meals using affordable cuts like liver. The name “Eskandarani” simply means “from Alexandria,” and the city’s blend of Egyptian and Mediterranean influences gave birth to this now-iconic recipe.

Modern Egyptian chefs — like those featured on Egyptian Streets — often describe Kebda Eskandarani as a dish that “captures the spirit of Alexandria: hot, fast, and full of life.”

Ingredients You’ll Need

To recreate the authentic Alexandrian street flavor at home, prepare the following:

500 g (1 lb) beef or veal liver, cleaned and thinly sliced
4 cloves of garlic, minced
2 green chilies**, finely chopped (or more if you love heat)
1 red chili** (optional)
1 large lemon, juiced
2 tablespoons vinegar
1 teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon paprika
¼ teaspoon black pepper
1 teaspoon salt, or to taste
3 tablespoons vegetable oil or ghee

Step-by-Step Preparation

Clean and soak the liver
Rinse the liver thoroughly and soak it for 10 minutes in a mix of lemon juice and vinegar. This helps remove any strong odor and makes the texture softer.
Make the seasoning base
In a bowl, mix minced garlic, cumin, coriander, paprika, salt, and black pepper. Add a spoon of lemon juice and vinegar to create a thick aromatic paste.
Sauté the flavors
Heat oil or ghee in a skillet over medium-high heat. Add the chopped chilies and half the garlic mixture. Stir for about 30 seconds until fragrant.
Cook the liver
Add the liver slices to the pan and sauté for 4–6 minutes, stirring often. Don’t overcook — the liver should stay tender and juicy.
Add the rest of the flavor
Stir in the remaining garlic mixture and cook for another minute. Taste and adjust seasoning.
Finish with lemon
Turn off the heat and squeeze fresh lemon juice over the liver before serving.

You can also follow this detailed guide from BBC Good Food to learn general techniques for cooking tender meat dishes.

How to Serve It Like an Egyptian

In Egypt, Kebda Eskandarani is often served in a baladi bread sandwich with pickled turnips (torshi) and spicy pepper sauce. It’s also delicious with white rice, fries, or even as a mezze platter alongside tahini and salad.

If you want to see how locals enjoy it, check out The Spruce Eats’ Egyptian food guide — it features other beloved dishes like Koshari and Falafel (Ta’ameya).

Nutritional Value & Health Tips

Liver is a nutritional powerhouse — packed with iron, vitamin A, B12, and protein. It’s an excellent meal for boosting energy and supporting a healthy diet, especially when eaten in moderation.

For more on liver’s health benefits, explore this Healthline guide that explains why it’s one of the most nutrient-dense foods on the planet.

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🥩 Alexandrian Liver (Kebda Eskandarani): Egypt’s Bold and Spicy Street-Food Legend