Kebda Alexandrian

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.