egyptienne··facile

Egyptian Chicken Liver Sandwich (Kebda Iskandarani)

Name: Egyptian Chicken Liver Sandwich (Kebda Iskandarani)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 portions
Cuisine: egyptienne
Ingredients: 400 g chicken liver; 1 large onion; 3 cloves garlic; 2 tablespoons lemon juice; 1 teaspoon ground cumin; 1 teaspoon paprika; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 tablespoons clarified butter (or vegetable oil); 4 pieces Egyptian pita bread (or Lebanese bread); 4 tablespoons tahini (sesame paste); 2 tablespoons fresh parsley chopped; 1 small, sliced tomato; 1 small, thinly sliced red onion; 1, sliced green chili (optional)

Ah, the Egyptian chicken liver sandwich, or kebda iskandarani, a true street food delight from Alexandria! Picture yourself strolling along the corniche, with the salty sea air mingling with spices. This generous sandwich combines tender liver perfumed with cumin and paprika, all wrapped in a creamy tahini sauce with parsley. The lightly toasted pita bread crunches as you bite, contrasting with the softness of the liver and the freshness of tomato and onion. Each bite is a journey to Egypt, a balance of simple but addictive flavors. Perfect for a quick lunch or a casual dinner, it's the street food that wins everyone over!

40 min(prep 20 + cook 20)

4 servings

kcal

Ingredients

chicken liver400 g
onion1 large
garlic3 cloves
lemon juice2 tablespoons
ground cumin1 teaspoon
paprika1 teaspoon
salt1/2 teaspoon
black pepper1/4 teaspoon
clarified butter (or vegetable oil)2 tablespoons
Egyptian pita bread (or Lebanese bread)4 pieces
tahini (sesame paste)4 tablespoons
fresh parsley chopped2 tablespoons
tomato1 small, sliced
red onion1 small, thinly sliced
green chili (optional)1, sliced

Nutrition

Proteines15g19%

Glucides35g45%

Lipides15g19%

Fibres4g5%

Sucres8g10%

Instructions

1
Rinse the chicken livers, trim any tough parts, and cut into small pieces. Slice the onion and mince the garlic.
2
In a pan, melt the clarified butter over high heat. Add the onion and garlic, sauté for 2 minutes until translucent.
3
Add the liver pieces, cumin, paprika, salt, and pepper. Cook for 5-7 minutes, stirring, until the livers are golden and cooked through. Drizzle with lemon juice at the end.
4
Meanwhile, prepare the sauce: mix tahini with a little water (about 2 tablespoons) until smooth and pourable. Stir in the chopped parsley.
5
Lightly heat the pita bread in a pan or oven. Open them in half to form pockets.
6
Stuff each pita with the liver, drizzle with tahini sauce, and add a few slices of tomato, red onion, and chili (if desired). Serve immediately, hot and crispy.

#sandwich #foie de volaille #égyptien #street food #tahini

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