Alexandrian Liver (Kebda Iskandarani)

1Preparation

1. Remove the membrane and veins from the liver and cut it into very thin finger-width strips.
2. Rinse and drain the strips, then pat them very dry with paper towels.
3. Season the liver with the garlic, cumin, black pepper, chili flakes and vinegar, without salt, and leave for 20 minutes.
4. Slice the green pepper and chilies into thin strips.

2Cooking

1. Heat the oil in a wide pan until it shimmers and just starts to smoke.

   🔥 high heat⏱ 2 min timer
2. Add the peppers and stir until slightly softened but still bright green, then push them to the side of the pan.

   🔥 high heat⏱ 2 min timer
3. Add the liver in two batches and stir-fry quickly until browned outside and only faintly pink inside.

   🔥 high heat⏱ 4 min timer
4. Add the salt and lemon juice, toss for half a minute, then take the pan off the heat at once.

   🔥 high heat⏱ 1 min timer

3Serving

1. Pile the hot liver onto a serving plate with the lemon halves.
2. Serve right away with the baladi bread, plus tahini and pickles if you like.

💡 Tips & common mistakes

• Common mistake: cooking the liver too long or over low heat, which turns it rubbery. High heat and a few minutes are enough.
• Add the salt only at the end; it draws out the liver's juices and toughens it.
• Do not crowd the pan: too much liver stews in its own juices instead of searing.

🔁 Substitutions

• Lamb or veal liver can replace the beef liver.
• For a milder taste, leave out the chili flakes and seed the chilies.