V0: described, not machine-verified
Alexandrian Style Spiced Liver (Kebda Eskandarani)
Alexandrian liver requires a blazing hot skillet and lightning-fast cooking. Overcooking toughens liver, whereas high heat seals in sweetness alongside garlic, cumin, and fiery green peppers.
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Ingredients
- Beef liver sliced in thin strips500g thinly sliced liver matchsticks
- Minced fresh garlic1 whole head (6-8 cloves)
- Green chili and bell peppers3-4 peppers, sliced
- Pure corn or sunflower oil3 tablespoons
- Fresh lemon juice and white vinegar2 tbsp vinegar + 1 tbsp lemon juice
- Spices (cumin, coriander, salt, pepper)Ground cumin, dry coriander, salt, black pepper
Allergens (inferred from ingredient names): -
Nutrition per serving (modelled estimate, not measured): kcal 280, protein 28, fat 14, carbs 10, fiber 1, sugar 2
Original steps
- Toss sliced liver with half the minced garlic, vinegar, lemon juice, cumin, coriander, salt, and pepper. Do not wash liver with water.
- Heat oil in a wide skillet until smoking hot. Add remaining garlic and green peppers, tossing for 30 seconds.
- Add liver in a single layer over high heat. Stir quickly for 3 to 5 minutes only to maintain tender texture.
- Remove immediately from heat, squeeze extra lemon juice over the top, and serve piping hot in baladi bread or fino rolls with tahini.
This is a V0 document: the original ingredients and steps from fifi.cooking, with quantities parsed from the text where possible. No step has been classified, measured or verified, so a device assigns every step to a person and refuses to cook it alone (RFC-0009). It becomes V1 when a reviewed process graph replaces the steps.
Source: Dr. Fatma Alkawokgy family archive, fifi.cooking. Family recipe archive of Dr. Fatma Alkawokgy (1943-2026), chapters 1 to 6, published at fifi.cooking