Skip to content

Meat, Maghreb and Middle East

Kebda Iskandarani (Alexandrian liver in pita bread)

Kebda Iskandarani is veal liver sautéed with garlic, green chili, and cumin, served in warm pita bread, a specialty from Alexandria. For 4 people, it takes 30 minutes to make, rated easy, for about €3 per person. The key is a very quick, high heat sear that keeps the liver pink and tender.

Tonight, Alexandrian style liver, just like in Egypt, quickly sautéed with garlic, green chili, and cumin, and served in warm bread.

Kebda Iskandarani (Alexandrian liver in pita bread)
Total time
30 min
Difficulty
Easy
Cost per person
€3.00
Calories per person
580 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter, Spring

Kebda Iskandarani plays on contrast, the kick of green chili, the bite of raw garlic, and the softness of well cooked liver. Cumin and coriander bring a warm, spiced edge that echoes Alexandria's street food, without covering up the taste of the liver. A squeeze of lemon at the end lifts the whole dish and keeps it from feeling heavy.

It's a weeknight dish that breaks away from the usual meats, quick enough for a busy evening, yet bold enough to impress curious guests. The raw garlic and green chili make it better suited to adults and older teens, though you can go lighter on the chili if needed. Mon Chou likes to serve it straight up, tucked into warm bread, for a dinner you eat with your hands.

The ingredients

4 people

Butcher

  • Veal liver 600 g

Fruits and vegetables

  • Garlic 6 cloves
  • Green chili 2
  • Green bell pepper 1
  • Lemon 1

Pantry

  • Ground cuminoften in the pantry 2 tsp
  • Ground corianderoften in the pantry 1 tsp
  • Olive oiloften in the pantry 4 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Bakery

  • Pita bread 6

Allergens Gluten

The step by step recipe

  1. Cut the liver into thin strips and toss it with the cumin, coriander, salt, and pepper.

    Remove the thin membrane from the liver, it will be more tender.

  2. Finely slice the chili, green bell pepper, and garlic.

    Seed the chili for a milder heat, keep the seeds for a stronger dish.

  3. Heat the oil over high heat and sauté the garlic and chilies for one minute. 1 min

    The garlic should only turn golden, it turns bitter if it burns.

  4. Add the liver and cook it quickly while stirring, along with the bell pepper. 5 min

    Don't salt too early, salt draws out moisture from the meat.

  5. Squeeze the lemon, warm the bread, and fill it with the liver.

    Open the pita into a pocket, the juices stay inside.

Our tips to get it right

  • Pick veal liver that looks dark red and fresh, with no strong smell, that's what gives you a tender result.
  • Cut all the liver strips to the same thickness so they cook evenly and stay pink all the way through.
  • Cook over high heat in small batches in the pan, otherwise the liver releases water and boils instead of searing.

The variations

  • Swap the veal liver for chicken liver, the cooking time will be even shorter, just one to two minutes.
  • For a vegetarian version, replace the liver with thick cremini mushrooms, sautéed the same way with the same spices.
  • For kids, skip the chilies and cut back on the garlic, keeping just the cumin for a milder version.

What to serve it with

  • A tomato and cucumber salad
  • Plain yogurt or labneh
  • Mint tea

Storage

Cooked liver keeps for 2 days in the fridge in a sealed container, though it loses some tenderness as it cools. It doesn't freeze well once cooked, it turns rubbery. Reheat it quickly in a hot pan without extending the cooking time.

Questions about this dish

Can you prepare the liver ahead of time?

It's best to cook the liver right before serving, since it toughens up when reheated. You can, however, slice the liver and prep the garlic and chilies several hours in advance.

Can you use a different cut instead of veal liver?

Yes, chicken liver works very well and cooks even faster. Lamb liver is also a good option, with a slightly stronger flavor.

How do you know when the liver is cooked enough?

The liver is ready once it's no longer bright red on the outside but still pink in the middle. Five minutes over high heat is usually enough, cooking it longer makes it rubbery.

Can you use a different bread instead of pita?

Yes, a baguette cut in half or Lebanese flatbread both work well. The main thing is to use bread soft enough to wrap around the liver without tearing.

How long does it take to make an Alexandrian style liver sandwich?

Count 30 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in an Alexandrian style liver sandwich?

About 580 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does an Alexandrian style liver sandwich cost?

About €3.00 per serving, or €12.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten. Always check the labels of the products you buy.

Maghreb and Middle Eastern cuisine

See all

Recipes with offal

See all