Kebda Eskandarani (كبدة إسكندراني)

Kebda Eskandarani is a traditional Egyptian dish that includes sautéed liver in a rich tomato sauce. It’s typically served with rice or bread, offering a savory taste enriched by aromatic spices. The dish stands out for its deep, flavorful profile, appealing to enthusiasts of hearty Middle Eastern cuisine. This recipe presents detailed steps to make this beloved classic at home, resulting in a comforting meal that satisfies the palate.

Ingredients

• 1 lb lamb liver, thinly sliced
• 1 tbsp olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp paprika
• 1/2 cup tomato puree
• 1/2 cup water

Instructions

1. Heat 1 tablespoon of olive oil in a pan over medium heat.
2. Add the chopped onion and minced garlic, and sauté for 2 to 3 minutes until translucent.
3. Add the liver slices, ground cumin, ground coriander, and paprika. Cook, stirring occasionally, until the liver is browned on all sides, about 5 minutes.
4. Stir in the tomato puree and water. Bring the mixture to a simmer, then reduce the heat to low and let it cook for 10 minutes, stirring occasionally.
5. Taste the sauce and adjust the seasoning with salt and pepper as needed. Serve hot with rice or bread.

Keywords: Sautéed, Tomato Sauce, Hearty, Liver, Main Course, Egyptian

Spice Rack: Ground Cumin, Ground Coriander, Paprika

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