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Kebda Eskandarani Recipe

Name: Maha's Brunchs KEBDA ESKANDARANI Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1 lb beef liver (sliced); 4 cloves garlic (minced); 2 tbsp lemon juice; 2 tbsp olive oil (for marinade); 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp salt; 0.5 tsp black pepper; 2 pieces green bell peppers (medium, sliced into 1/2" strips); 1 medium yellow onion (thinly sliced); 2 tbsp olive oil (for frying); 1 tbsp butter (optional, for richness); 0.5 tsp salt (for vegetables); 0.25 tsp black pepper (for vegetables); 0.25 tsp red pepper flakes (optional); 0.5 cup tahini (well-stirred); 4 tbsp water (cold, add gradually); 1 tbsp lemon juice; 1 clove garlic (finely minced or grated); 0.5 tsp salt; 1 tbsp olive oil (for drizzling); 0.25 tsp paprika (for garnish); 2 tbsp fresh parsley (chopped); 2 pieces lemon wedges; 4 pieces warm pita or crusty bread

Inspired by Maha's Brunch

Time35m

Serves4

[beef liver] Marinated and pan-fried tender beef liver with sautéed green peppers and a side of our homemade tehina. Enjoy in a bowl with bread on the side.

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Ingredients

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Beef Liver and Marinade

1 lb beef liver (sliced)

4 cloves Garlic (minced)

2 tbsp ReaLemon lemon juice

2 tbsp olive oil (for marinade)

1 tsp Ground cumin

1 tsp Ground coriander

1 tsp Celtic sea salt

1/2 tsp black pepper

Vegetables & Frying

2 pieces green bell peppers (medium, sliced into 1/2" strips)

1 medium yellow onion (thinly sliced)

2 tbsp olive oil (for frying)

1 tbsp butter (optional, for richness)

1/2 tsp salt (for vegetables)

1/4 tsp black pepper (for vegetables)

1/4 tsp red pepper flakes (optional)

Tehina (Tahini Sauce)

1/2 cup tahini (well-stirred)

4 tbsp water (cold, add gradually)

1 tbsp ReaLemon lemon juice

1 clove garlic (finely minced or grated)

1/2 tsp Celtic sea salt

1 tbsp olive oil (for drizzling)

1/4 tsp paprika (for garnish)

To Serve

2 tbsp Fresh parsley (chopped)

2 pieces lemon wedges

4 pieces warm pita or crusty bread

Method

Beef Liver and Marinade

Prepare liver

Trim any silver skin, connective tissue and large veins from the liver. Pat slices dry with paper towels and, if slices are thicker than 1/4 inch, slice them thinner so they cook quickly and stay tender.

Marinate

Combine minced garlic, lemon juice, 2 tbsp olive oil, ground cumin, ground coriander, 1 tsp salt and 1/2 tsp black pepper in a bowl. Add the liver slices and toss to coat. Cover and refrigerate for 20–30 minutes (no longer than 1 hour to avoid over-acidifying).

Vegetables & Frying

Cook peppers and onions

Heat 2 tbsp olive oil and 1 tbsp butter (if using) in a large skillet over medium-high heat. Add sliced onions and sauté for 3–4 minutes until translucent. Add the green pepper strips, 1/2 tsp salt, 1/4 tsp black pepper and 1/4 tsp red pepper flakes (optional). Continue to sauté for 5–7 minutes until peppers are tender-crisp and lightly charred in spots. Transfer vegetables to a bowl and keep warm.

Pan-fry liver

Wipe the skillet lightly if there is excess residue, then return to high heat and add a thin film of oil. Remove liver from marinade, letting excess drip off. When the pan is very hot, add liver slices in a single layer without crowding (work in batches if needed). Sear for 1–1.5 minutes per side for medium-rare to medium (longer if you prefer well done). Avoid overcooking — liver should remain slightly springy. Transfer cooked liver to the bowl with peppers to rest for 1–2 minutes so flavors mingle.

Tehina (Tahini Sauce)

Make tehina

In a small bowl whisk the tahini with 1 tbsp lemon juice and finely minced garlic. Add salt. The mixture may seize and thicken; slowly whisk in cold water 1 tbsp at a time until you reach a smooth, pourable but creamy consistency (about 3–4 tbsp total). Taste and adjust lemon or salt as desired. Drizzle 1 tbsp olive oil into the sauce and stir. Reserve a pinch of paprika for garnish.

To Serve

Arrange a shallow bowl or serving plate: spoon a few tablespoons of tehina into the center and spread slightly. Pile the warm peppers and onions, then place the seared liver slices on top. Drizzle additional tehina over the liver if desired, sprinkle chopped parsley and a pinch of paprika. Serve immediately with lemon wedges and warm pita or crusty bread on the side for dipping and scooping.

Storage and reheating: Refrigerate leftover liver and sauce separately in airtight containers up to 2 days. Reheat liver gently in a skillet over low heat with a splash of oil to avoid drying; re-whisk tehina with a little water if it thickens.