Alexandrian Beef Liver Sandwich

Name: Alexandrian Beef Liver Sandwich (Kebda Iskandarani)
Cuisine: Egyptian
Ingredients: 2 green (bell) peppers, deseeded; 1 red (bell) pepper, deseeded; 6 onions; 3 tbsp olive oil; 10 garlic cloves, minced; 500 g (1 lb 2 oz) beef or calves liver, cut into strips; 500 g (1 lb 2 oz) beef or calves liver, cut into strips; 1 tsp ground ginger; ¾ tsp ground cinnamon; ¾ tsp ground allspice; ¾ tsp ground nutmeg; ½ tsp shatta or chilli (hot pepper) flakes; ½ tsp shatta or chilli (hot pepper) flakes; 3 large handfuls of coriander (cilantro), roughly chopped; 3 large handfuls of coriander (cilantro), roughly chopped; Juice of 4 small Egyptian lemons (or 1 large regular lemon); Juice of 4 small Egyptian lemons (or 1 large regular lemon); 8 oblong sandwich rolls (15-20cm/6-8in in length); A bunch of rocket (arugula); A bunch of rocket (arugula); Sea salt and ground black pepper; Sea salt and ground black pepper

Kebda Iskandarani

Preparation info

Makes
8
sandwiches

Difficulty
Easy

Appears in

Egypt

By Suzanne Zeidy and Rawah Badrawi

Published 2026

About

Kebda iskandarani or beef liver sandwich is a popular street food in Alexandria. We visited well-known street food restaurant Al Falah, off Sultan Hussein street, for a taste of this local comfort food. Served in fino bread, the local bread that resembles petit pain, the sandwiches go well with a side of tahina.

Ingredients

2 green (bell) peppers, deseeded
1 red (bell) pepper, deseeded
6 onions

Africa
Egypt
Alexandria
Sandwich
Low fat

Method

Cut the peppers and onions into ½cm (¼in) wide vertical strips.

Heat 2 tablespoons of the oil in large, deep frying pan over a medium heat. Add the peppers and onions and sauté for about 10 minutes, stirring often, until the onions are golden and the peppers tender. Remove the vegetables and set aside.

Add the remaining oil to the pan, add the garlic and