1. Cut the liver into about 1 cm by 1 cm (½ in. by ½ in.) cubes.

2. To prepare the marinade mix together the liver with the garlic, mint, spices and lemon juice.

3. Mix well and marinate for at least 15 minutes (see notes).

4. Chop up the bell peppers. It’s up to you to either chop them into cubes or julienne.

5. Chop the hot green pepper into tiny pieces, so they distribute well.

6. After the liver has marinated, melt the oil and butter in a large skillet.

7. Add the peppers and cook, stirring constantly, until vibrant.

8. Add the liver mixture and combine all together.

9. Cook for a few minutes until the liver starts to firm up.

10. Add the water and mix it well into the liver, then cover the skillet and cook for 5 minutes.

11. After the 5 minutes, uncover and continue cooking, stirring constantly, until all water evaporates.

12. Adjust the seasoning with salt and pepper as needed.

13. Serve the Kebda either in sandwiches, topped  with Egyptian tahini sauce or eat it as a dip with Eish balady. For salad, you can have it with Egyptian Tomato Salad (Tamatem Mekhalela), to complete your Egyptian cuisine experience.

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.