Egyptian · intermediate
Egyptian Alexandrian Beef Liver Skillet With Green Chiles
A famous street food style dish from Alexandria featuring sliced beef liver pan-seared with aromatic garlic, green chiles, cumin, and fresh lemon.
- PREP TIME
- 15 min
- COOK TIME
- 10 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Place sliced beef liver in a bowl and toss with minced garlic, ground cumin, ground coriander, and 1 tablespoon lemon juice. Let marinate at room temperature for 10 minutes.
- 02
Heat olive oil in a large skillet over high heat until shimmering.
- 03
Add sliced green chiles to the skillet and sauté for 1 minute until fragrant.
- 04
Add marinated beef liver strips to the skillet in a single layer. Sear quickly without stirring for 2 minutes to get a good sear.
- 05
Stir liver and cook for an additional 2-3 minutes until just cooked through. Remove from heat, season with salt, squeeze over remaining lemon juice, and serve immediately.
A LITTLE KITCHEN KNOW-HOW
Quick Flash Searing
High-heat pan searing for thin cuts of meat to cook them thoroughly and quickly without drying out.
Notes from the kitchen
- Slice liver thin while partially frozen for cleaner, easier cuts.
- Avoid overcooking beef liver to maintain a tender, juicy texture.
- Original home-cooking adaptation inspired by Egyptian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
