Kebda Eskandarani

What we know so far

Kebda eskandarani is Alexandria's gift to Egyptian street food: thin strips of calf or beef liver flash-fried in hot oil, then tossed with a lot of garlic, cumin, green pepper and chilli, sharpened with lime or vinegar, and cooked a few minutes more until the sauce clings. It is eaten with bread that can soak up the juices, above all stuffed into a feeno roll with tahini sauce and pickles, and sold from carts and hole-in-the-wall shops in every Egyptian city. The whole dish takes under half an hour; the skill is in not overcooking the liver.

The draft was written from 2 published sources and holds 11 ingredients and 5 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

1. Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
2. Photograph your own, so the page carries a real picture instead of somebody else's.
3. Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

See every dish waiting