Photograph of the finished Kebda Iskandarani

Middle East · Gan bò xào kiểu Alexandria Kebda Iskandarani

Kebda Iskandarani

35 min Hands-on time + 30 min waiting
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Calf liver Calf liver 2.6 lb
  • Photograph of Bell pepper Bell pepper 4
  • Photograph of Garlic Garlic 32 cloves
  • Photograph of Cumin seeds Cumin seeds 0.7 oz
  • Photograph of Lime Lime 4
  • Photograph of Chilli Chilli 12
  • Photograph of Oil Oil ⅔ cup
  • Photograph of Bread Bread 4 loaves
  • Photograph of Salt Salt 0.7 oz
  • Photograph of Black pepper Black pepper 0.4 oz

Method

  1. 1 Cut the liver into 5 mm long strips, soak them in cold water for 30 minutes, and pat them thoroughly dry.
  2. 2 Heat a pan with oil until very hot, then stir-fry the liver for exactly 2 minutes over the highest heat.
  3. 3 Only add salt after the liver has firmed up; adding salt from the beginning will cause the liver to release water and become tough like rubber.
  4. 4 Add minced garlic, bell peppers, chili peppers, and cumin and stir-fry for 90 seconds.
  5. 5 Squeeze lemon juice into the pan, stir for 20 seconds, and immediately place it in a hot sandwich.
Start cooking