Growing up, I didn’t like to eat beef liver in any form. It just didn’t taste right to me, you know what I mean? Mind you, I was a tween then, and I was required to be picky. But I genuinely disliked it. Until one day my father pulled this recipe out of the bag. I have never had it before at the time, and believe me when I tell you, it was a turning point.
Picture this: My younger self sitting at the dinning table, grumpy and dreading dinner because it’s “another liver dish”. My mother trying to convince me to just give it a try. My father in the kitchen cooking up a storm. There was no way to sway me. The smell is incredible, but my mind keeps telling me not to trust the smell. How could it ever taste good? My father then brought a serving tray filled with sandwiches with what looks suspiciously good. Take a bite. No. Just give it a try. No. We promise it’s going to be good… Okay.
The sandwich was warm and inviting and I was hungry, so the temptations were high. I took one hesitant bite, and I literally had to close my eyes to savor it. It had nothing of that “weird” liver taste. It tasted amazing! Spicy, hot and topped with a glorious tahini sauce. I never said I dislike liver again. I had a new favorite dish!
But enough about that. Today, I will no longer be selfish, and will share my father’s recipe for Kebda Esakndarany with you. Let’s get started.
If you don’t want to see it step by step, scroll down to the end, as I have a printable version for you!
First off, you will need beef liver, obviously. You can either use it fresh or frozen then thawed.
Tip: if you bought it fresh, I suggest you freeze it for a few hours so it’s harder, but not completely frozen. This will make it much easier to cube. The same thing goes if it’s already frozen, but the other way around. Thaw the liver until you can easily cut it with a knife, but not thawed all the way.
Cut the liver into small cubes (½ in. X ½ in.)
Now, start adding the marinade ingredients. Add the minced garlic.
The dried mint.
Add the spices.
Then add the lemon juice. Mix and leave it to marinade for at least 15 minutes. You can leave it for longer, but 15 minutes are enough if you want to prepare a quick meal.
Prepare your green bell peppers and green hot peppers.
In a large skillet or pan heat your choice of vegetable oil with butter, and add the peppers and cook until vibrant.
Add the liver mixture and mix all together.
When the liver starts to firm up, add the water, cover the pan or skillet and let it cook for 5 minutes.
Uncover and cook, stirring, until all the water evaporates, and adjust the seasoning if needed.
Plate and serve either in sandwiches with Egyptian tahini sauce or eat it as a dip with Eish balady.
- 1 lb. beef liver see note
- 5 large cloves of garlic minced
- 1 Tbsp. dried mint
- 1 tsp. cumin
- 1 tsp. dried coriander seeds
- 1 tsp. black pepper
- ¼ tsp. cinnamon
- 1 tsp. salt
- 2 Tbsps. fresh lemon juice
- 3 large green peppers
- 1 hot green pepper see note
- 1 Tbsp. vegetable oil of choice see note
- 1 Tbsp. butter
- ½ cup water
- Cut the liver into about 1 cm by 1 cm (½ in. by ½ in.) cubes.
- To prepare the marinade mix together the liver with the garlic, mint, spices and lemon juice.
- Mix well and marinade for at least 15 minutes (see note).
- Chop up the bell peppers. It’s up to you to either chop them into cubes or julienne.
- Chop the hot green pepper into tiny pieces, so they distribute well.
- After the liver has marinated, melt the oil and butter in a large skillet.
- Add the peppers and cook, stirring constantly, until vibrant.
- Add the liver mixture and combine all together.
- Cook for a few minutes until the liver starts to firm up.
- Add the water and mix it well into the liver, then cover the skillet and cook for 5 minutes.
- After the 5 minutes, uncover and continue cooking, stirring constantly, until all water evaporates.
- Adjust the seasoning with salt and pepper as needed.
- Serve the Kebda either in sandwiches, topped with Egyptian tahini sauce or eat it as a dip with Eish balady.
1. If you bought the liver fresh, freeze it for a few hours until it is harder, but not completely frozen. This will make the liver much easier to cut. If it’s already frozen, thaw the liver until you can easily cut into it with a knife, but don’t thaw it all the way.1. If you bought the liver fresh, freeze it for a few hours until it is harder, but not completely frozen. This will make the liver much easier to cut. If it’s already frozen, thaw the liver until you can easily cut into it with a knife, but don’t thaw it all the way.
2. The amount of hot green peppers is entirely up to you and depending on how spicy you like your food. You can omit it all together, but I suggest adding at least a quarter of one, as it adds great flavor to the dish. In my house, we like it spicy.
3. You can choose whatever vegetable oil you prefer. I personally use olive oil, and it turns out amazing. The taste of the oil doesn’t matter really in this recipe, as the flavors of the marinade are pretty dominant, so you can use any flavored or non-flavored vegetable oil.