Kebda Iskandarani is a street favourite from Alexandria, made by quickly frying thin-sliced beef liver with cumin, coriander and red pepper flakes and finishing with lemon juice. The liver needs to be tossed fast over high heat so it doesn't overcook and toughen. Served alongside whole-grain bulgur pilaf, it makes a filling main plate at a brunch table.
Bring the rinsed bulgur to the boil with twice its volume of water, then cover and simmer over low heat for 15 minutes.
Toss the thinly sliced beef liver with the cumin, coriander, red pepper flakes and salt.
Heat the olive oil over high heat in a pan, add the liver and garlic and fry for 4 minutes, tossing constantly.
Stir in the lemon juice and serve hot alongside the bulgur pilaf.
Keep turning the liver once it's in the pan; left still for too long, it toughens up and turns rubbery. Allergens: contains gluten (bulgur).
Soaking the liver in milk for 20 minutes before frying noticeably cuts down its sharp smell.
Admin DadaGastro · verified in test kitchenCiğeri 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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