Alexandrian spicy liver kebda eskandarani
- Lactose free
- Gluten free
Derived from ingredients – check the package label.
- Good for lunch
- Good for dinner
Less suited for breakfast, as a snack.
Quick-fried beef liver with garlic, fresh chilli and cumin; bread is a separate side and is not part of this recipe.
4 servingsFinal yield 650 g
Ingredients
- 700 gBeef, variety meats and by-products, liver, raw
- 30 gGarlic, raw
- 45 gPeppers, hot chili, red, raw
- 7 gSpices, cumin seed
- 3 gSpices, pepper, black
- 30 gOil, olive, salad or cooking
- 4 gSalt, table
Method
- Pat liver dry, remove visible membranes and cut into thin strips. Mix with garlic, chilli, cumin and pepper.
- Rest for 15 minutes.
- Heat oil to 190 °C in a wide pan. Fry liver for 3 minutes.
- Add salt and fry, stirring, for 3 minutes more until the liver is cooked through.
- Rest 3 minutes and divide into four portions with all pan juices.
Recipe tradition
Not yet verified
This recipe has not been checked against a documented culinary reference.
Create a menu with this recipe
Nutrition
Calculated from the selected ingredients; not a laboratory measurement.
Whole recipe
- Energy
- 1,306.7 kcal
- Protein
- 146.8 g
- Fat
- 57.4 g
- Total carbohydrate (by difference)
- 46.1 g
- Total dietary fibre (USDA)
- 2.8 g
- Saturated fatty acids
- 13 g
- Sodium
- 2,055.4 mg
- Salt (sodium × 2.5)
- 5.1 g
Per serving
- Energy
- 326.7 kcal
- Protein
- 36.7 g
- Fat
- 14.4 g
- Total carbohydrate (by difference)
- 11.5 g
- Total dietary fibre (USDA)
- 0.7 g
- Saturated fatty acids
- 3.2 g
- Sodium
- 513.9 mg
- Salt (sodium × 2.5)
- 1.3 g
Per 100 g of finished food
- Energy
- 201 kcal
- Protein
- 22.6 g
- Fat
- 8.8 g
- Total carbohydrate (by difference)
- 7.1 g
- Total dietary fibre (USDA)
- 0.43 g
- Saturated fatty acids
- 2 g
- Sodium
- 316.2 mg
- Salt (sodium × 2.5)
- 0.79 g
Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.
A dash means the value is unknown, not zero.
Calculation limitations
- Nutrition is a calculated estimate, not a laboratory measurement.
- The final yield is an editorial estimate.
- The number of servings is an editorial estimate (midpoint of the source range or based on the dish type and energy).
- Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
- Some process effects could not be resolved in this calculation.
Allergens
Contains none of the 14 main allergens.
Derived from ingredients – check the package label.
Food data sources
- USDA FoodData Central SR Legacy (2018-04) · USDA Agricultural Research Service, FoodData Central SR Legacy. · CC0 1.0 Universal