Quick Weeknights · Egyptian
Alexandrian Kebda
Inspired by the street food of Alexandria, this beef liver is rubbed with spices and seared quickly with garlic and green peppers.
Why This Works
The technique of searing the liver at 400°F creates an immediate Maillard reaction that seals in essential moisture before the meat overcooks. Finishing with a vibrant splash of lemon juice cuts through the iron-rich density of the liver, while the interplay of raw and cooked garlic ensures a complex, pungent aromatic profile characteristic of authentic Alexandrian street food.
The Upgrade
Add a few slices of sautéed red bell pepper to the pan to add sweetness to the spice mix.
Chef's Secret
Michelin TechniqueSlice the liver while slightly frozen to achieve perfectly thin, uniform strips.
Ingredients
Total time including resting: 20 min
Directions
In a medium bowl, toss the liver strips with half of the minced garlic, the coriander, cumin, and white vinegar; let marinate for 5 minutes.
5 minPlace a wide skillet over high heat and add the vegetable oil, heating until it reaches 400°F and begins to shimmer.
2 minAdd the liver to the skillet in a single layer, searing undisturbed until the strips develop a deep brown crust on one side.
3 minAdd the remaining garlic and sliced green chili peppers to the pan, stir-frying rapidly until the aromatics are fragrant and the peppers are slightly blistered.
3 minFinish the dish by deglazing with the fresh lemon juice, tossing briefly to coat, and serving immediately to maintain a tender interior texture.
2 minWine Pairing
Zinfandel
Red Wine
The BottleRidge Vineyards Lytton Springs
The peppery, iron-like profile of beef liver is best matched with a wine that has significant spice and boldness. Zinfandel’s brambly fruit and spicy finish stand up perfectly to the aggressive garlic and pepper sauté.
Nutrition per Serving
310
calories
26g
protein
4g
carbs
22g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Lemon-Dressed Greens
Toss arugula or spinach in lemon juice to provide a light, bitter contrast to the rich, seared liver.
Ingredients
Directions
Place the arugula in a chilled stainless steel mixing bowl.
Whisk the olive oil, lemon juice, salt, and pepper in a small bowl until emulsified.
Drizzle the dressing over the greens immediately before serving to maintain structural integrity.
Toss gently with your hands to lightly coat each leaf without bruising.
Arrange on a plate alongside the liver to provide the necessary acid balance.
Side Dish
Crusty Bread
Serve fresh bread to mop up the spicy, garlic-heavy juices left in the pan.
Ingredients
Directions
Preheat your oven to 400°F.
Slice the bread into thick, uniform batons.
Whisk the butter, olive oil, grated garlic, and parsley in a small bowl until emulsified.
Brush the garlic butter mixture generously over the cut sides of the bread.
Arrange on a baking sheet and toast for 8-10 minutes until edges are golden and crisp.
Finish with a pinch of sea salt and serve immediately while piping hot.
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