Sandwich · Spiced Offal
Kebda Eskandarani (Alexandrian Liver)
Photo: Turnopoems / Wikimedia Commons · CC BY-SA 4.0
Alexandrian liver is known for its heat: it's cooked with plenty of green chili, garlic and cumin, and often finished with a squeeze of lemon.
Chopped beef or veal liver is flash-seared with garlic, green chili, cumin, and bell pepper until just cooked through, then piled hot into a soft eish feeno roll with the garlicky pan oil spooned over the top. Alexandria's liver-sandwich stalls sear it in full view, plate by plate, for a constant line of standing customers.
Why it's made this way: It grew out of Alexandria's port-city butcher trade, where offal was cheap and plentiful, and the sandwich became the city's signature answer to Cairo's meatier street foods.
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