Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, kibda iskandaraniya, egyptian fried liver. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Kibda Iskandaraniya, Egyptian fried liver is one of the most popular of current trending meals on earth. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions every day. Kibda Iskandaraniya, Egyptian fried liver is something which I’ve loved my whole life. They’re nice and they look wonderful.
Wash the liver and cut into slices, then add the green pepper, garlic and little black pepper. In a small frying pan put approx ½ cup of oil, when hot add the thin cut liver,salt and mix while cooking. Wash the liver and cut into slices, then add the green pepper, garlic and little black pepper. This is the egyptian way to eat liver in alexandria people style !you will be amazed how delicious it is.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook kibda iskandaraniya, egyptian fried liver using 10 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Kibda Iskandaraniya, Egyptian fried liver:
- Take 1/2 kg beef liver
- Make ready 1/2 cup green pepper, cut into slices
- Prepare 1 teaspoon garlic, grated
- Prepare 1 teaspoon lemon juice
- Take 1 tablespoon margarine
- Get 2 tablespoons oil
- Prepare oil
- Make ready black pepper
- Take shatta hot sauce
- Get salt
Add all remaining ingredients and mix well. This version uses common ingredients, like onion, bell pepper and tomatoes. I used sheep liver, but you can also substitute with goat or beef if you like. In a small frying pan put approx ½ cup of oil, when hot add the thin cut liver,salt and mix while cooking. (don't overcook).
Instructions to make Kibda Iskandaraniya, Egyptian fried liver:
- Wash the liver and cut into slices, then add the green pepper, garlic and little black pepper. Combine together.
- Heat the oil and margarine in a pan. Add in the liver mixture, season with salt and shatta and cook until the liver is done.
- Turn off the heat and mix in the lemon juice.
- Serve the kibda warm with tahini salad and bread or with ketchup.
I used sheep liver, but you can also substitute with goat or beef if you like. In a small frying pan put approx ½ cup of oil, when hot add the thin cut liver,salt and mix while cooking. (don't overcook). After several minutes add some Egyptian condiment according to taste. Drain the liver over a strainer (make sure to drain well). Coat each piece of liver in the flour mixture then place on a plate.
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