Photograph of the finished Kebda Alexandrian

Middle East · Bánh mì kẹp gan xào ớt xanh tỏi

Kebda Alexandrian

40 min Hands-on time + 1 hr waiting
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pork liver Pork liver 1.4 kg
  • Photograph of Bread Bread 4.8
  • Photograph of Green finger chillies Green finger chillies 16
  • Photograph of Garlic Garlic 32 cloves
  • Photograph of Rice vinegar Rice vinegar 120 ml
  • Photograph of Cumin seeds Cumin seeds 24 g
  • Photograph of Coriander seed powder Coriander seed powder 24 g
  • Photograph of Oil Oil 180 ml
  • Photograph of Lime Lime 4
  • Photograph of Red chilli powder Red chilli powder 32 g

Method

  1. 1 Slice the liver into small strips and soak them in a vinegar solution for 1 hour to remove the fishy smell.
  2. 2 Marinate the liver with crushed garlic, crushed roasted cumin, and coriander powder for 20 minutes.
  3. 3 Sauté the liver in a very hot pan for exactly 3 minutes; sautéing it for longer will make the liver tough like rubber.
  4. 4 Add the green bell peppers and garlic slices at the last 30 seconds to keep the peppers crispy.
  5. 5 This version is served with bread and eaten directly from the pan, unlike the version served on a plate with rice.
  6. 6 Slice the bread, stuff it with stir-fried liver, squeeze in some lemon juice, and sprinkle with chili powder.
Start cooking