International Recipe · Mediterranean · Sandwich

Egyptian Kebda

Credits Dalia Fathallah

EGYPTIAN KEBDA is one of the best street foods in Alexandria, Egypt. Also known as, Alexandrian Liver “Kebda Eskandarany”. A very popular Egyptian sandwich first known in the pearl of the mediterranean sea, city of Alexandria, Egypt.

For some people, beef liver isn’t a favorite because of the strong iron taste. But try this recipe and you’ll fall in love with the taste. The delicate part of preparing this dish is you gotta get the best quality of liver, and you need to soak it with vinegar to eliminate the gamey unwanted taste.



  • 1 kg of beef liver (small and thin sliced)
  • 5 green chili or jalapeño (depends how spicy your preference)
  • 1 big size bulb of garlic (chopped finely)
  • 1/2 tbsp. coriander powder
  • 1 tbs cumin powder
  • 1 tsp. chicken powder or beef stock cube (optional)
  • 5 tbsp butter (or just oil/ghee)
  • Salt pepper to taste


  1. Wash liver thoroughly in running water, and soak in 2 cups water and 1/2 cup vinegar for about 10 minutes. Then, drain until no more water drips.
  2. Chop your green chili for about 1 cm thick if you’re not fond of spicy you can substitute green bell pepper.
  3. In a pan, sauté garlic with butter (or ghee) then add the liver. Cook until the color turns grey
  4. Add the rest of the seasoning powder
  5. No need to add water because the liver will produce its own juice
  6. Continue cooking until all water have evaporated and the oil starts to separate. from meat.
  7. Add the chili and toss it well. Turn-off heat. Serve it in hotdogs buns with a squeeze of lime juice and some chili flakes garnish.