'I have been told that ‘Liver’ is a very popular Egyptian street food snack found in almost every street corner of Cairo with vendors selling them off street food carts or fast food shops. Served with either traditional ‘Egyptian Baladi Bread’ or eaten as a sandwich, I would like to give credit to Sara Mostafa for this wonderful recipe and for inviting me to try this wonderful comforting dish. Ingredients Half Kilo Lamb Liver One tbsp TahiniOne tbsp VinegarHalf a lemon 1 Sliced Onion Chopped Garlic Green Pepper / Green ChilliGround Spices: Cumin, Coriander, Black Pepper, Nutmeg and Salt The liver will need to be marinated first, by adding the following: Tahini, vinegar, and chopped garlic. Then squeeze half a lemon and sprinkle some cumin and coriander. Stir the mixture and marinate for at least half an hour. Preparation Heat some oil in a pan and add the marinated mixture and stir. Once the liver has partially cooked and the colour has changed, add the sliced onion and the chopped green pepper / green chilli. Leave for about 6 minutes stirring occasionally. Add salt to taste, black pepper based on your preference, and a sprinkle of ground nutmeg. Leave for 3 more minutes and take off flame. Serve the Kibdah (Liver) on top of freshly chopped parsley and enjoy with Baladi bread.'
Tags: egypt , cairo , cairo egypt , mark wiens , Giza , Alexandria , egyptian street food , egyptian food , cairo street food , egyptian cuisine , migrationology , arab food , Middle Eastern cuisine , arab cuisine , levant cuisine , Kibda Iskandarani , Beef liver Egyptian Recipe , طريقه عمل الكبده الاسكندراني , كبدة إسكندراني , Alexandrian liver sandwiches , Food with Shayne , Shayne Haridas , Liver Dish
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