Kebda Iskandarani

Ingredients

What you’ll need

• 1 lb beef liver (cut into thin strips)
• 6-8 cloves garlic (minced)
• 2 hot green chilies (sliced)
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1/2 tsp salt
• 1/2 tsp black pepper
• 3 tbsp white vinegar
• 3 tbsp fresh lemon juice
• 3 tbsp vegetable oil

Method

How it comes together

1. 1

   Marinade: Toss liver strips in minced garlic, cumin, coriander, salt, black pepper, and white vinegar. Let sit for 15 minutes.

2. 2

   Cook: Heat vegetable oil in a skillet over high heat (400°F / 205°C) until smoking. Add marinated liver in a single layer. Sear without moving for 2 minutes.

3. 3

   Stir: Add green chilies and cook, stirring rapidly, for an additional 3 to 4 minutes until browned.

4. 4

   Finish: Turn off heat and immediately pour fresh lemon juice over hot liver. Serve in split fino rolls with tahini.