Alexandrian chilli and garlic calf’s liver

Alexandrian chilli and garlic calf’s liver

By
From
Cairo Kitchen
Serves
2
Photographer
Jonathan Gregson

Alexandrian-style liver is sold on the streets, stuffed into baladi bread to make hot sandwiches. It is referred to as Alexandrian because of the characteristic use of hot chillies and garlic. For this recipe, which was inspired by all the street food variations, we have used calf’s liver for a more tender dish.

Ingredients

Quantity Ingredient
3 tablespoons olive oil
2 garlic cloves, chopped
1/2 pepper, cut into strips, any colour or a mixture
6 spring onions, sliced
1 fresh hot chilli, sliced
200g calf’s liver, cut into strips
2 tablespoons fresh coriander, chopped
1 lemon, juiced
salt
freshly ground black pepper

To serve

Quantity Ingredient
2 baladi breads
handful rocket
pickles
Tahina sauce

Method

  1. Add the olive oil to a hot pan and sauté the garlic, pepper, spring onion and chilli until just softened. Add the calf’s liver and cook for just a couple of minutes until the liver is cooked through and no longer pink. Throw in the coriander, lemon juice, salt and pepper, to taste, and quickly stir in.
  2. Remove from the heat, slice open the baladi breads and add the calf’s liver into each sandwich. Serve hot with rocket, pickles and tahina sauce.
Tags:
Egyptian
Cairo
Middle
Eastern
street
food
restaurant
chef
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