Kebda Eskandarani is an Alexandria street-food favorite made by quickly searing thinly sliced beef liver with cumin, ground coriander, and red pepper flakes, then finishing it with lemon juice. Cook the liver quickly over high heat, turning it often, to keep it from becoming tough. Serve it with whole-grain bulgur pilaf as a hearty main dish for brunch.
Bring the rinsed bulgur and a double volume of water to a boil in a pot. Cover and cook over low heat for 15 minutes.
Mix the thinly sliced beef liver with the cumin, ground coriander, red pepper flakes, and salt.
Heat the olive oil in a pan over high heat. Add the garlic and liver and cook for 4 minutes, turning continuously.
Stir in the lemon juice, divide the liver alongside the bulgur pilaf, and serve hot.
Turn the liver continuously after adding it to the pan. Liver left undisturbed for too long can become tough and rubbery. Contains gluten (bulgur).
Ciğeri süt içinde bekletmeyi tamamen atladım, tarifte anlatılan o keskin koku sofrada gerçekten oldukça belirgin şekilde hissedildi, bir dahaki sefere 20 dakikalık bekletmeyi asla atlamayacağım.
Ciğeri 4 dakika yerine tam 7 dakika pişirdim çünkü içinin tam piştiğinden emin olmak istedim, sonuç beklediğimden çok daha sert ve lastik gibi bir dokuya döndü.
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