Alexandrian Liver

Name: Alexandrian Liver
Total time: 15 min
Yield: 4
Cuisine: Egyptian
Ingredients: 500 g beef liver; 4 cloves garlic; 1 hot green chilli; 1 tsp ground cumin; 1/2 tsp paprika; 1 tbsp vegetable oil; 2 tbsp lemon juice; 1/2 tsp salt

Thin liver strips quickly seared with garlic, cumin, chilli, and lemon.

Cooking time: 15 min
Hands-on time: 15 min
Difficulty: Easy
Cuisine: Egyptian
Calories: 260

Alexandrian liver needs less time, not more: a hotter pan and thinner strips let it brown without turning tough.

Before you start

Before turning on the heatAsk the butcher for thin strips, or chill the liver briefly so it is easier to slice at home.
The twenty-minute promiseThe clock runs from the first cut to serving. There is no hidden soak or marinade and no pre-cooked ingredient unless it is clearly labeled canned or ready to eat.

Ingredients

4people

Amounts follow the number of people

For the liver

500 g beef liver — cut into very thin strips
4 cloves garlic — thinly sliced
1 hot green chilli — sliced
1 tsp ground cumin — ground
1/2 tsp paprika — for color
1 tbsp vegetable oil — for the pan
2 tbsp lemon juice — fresh
1/2 tsp salt — added near the end

To double the recipe, use a wider pan or bowl and adjust salt, acid, and spices by tasting rather than arithmetic alone.

Equipment

Wide, heavy-bottomed skillet — The wide surface lets moisture evaporate instead of steaming the ingredients.
Wooden or silicone spatula — Set it out before starting so the recipe stays within its short cooking time.

Method

Pat the liver dry, thin any thick strips, and prepare the garlic and chilli.
4 min
You’ll know it’s ready when
The ingredients are cut and set beside the hob.
Tip: Cut everything to a similar size so it cooks at the same rate.
Heat the skillet thoroughly, then add the oil, garlic, and chilli for twenty seconds.
2 min
You’ll know it’s ready when
The aromatics smell fragrant without the garlic or spices scorching.
Tip: If the garlic browns quickly, lower the heat at once.
Add the liver in one layer and toss over high heat.
5 min
You’ll know it’s ready when
No raw color remains and the edges are browned, with no pool of liquid.
Tip: Keep the ingredients in one layer; crowding traps steam and delays browning.
Add cumin, paprika, and salt and toss for half a minute.
2 min
You’ll know it’s ready when
The spices coat the strips and smell fragrant.
Tip: Taste before adding more salt because canned ingredients and cheese may already be salty.
Turn off the heat, add lemon juice, and serve immediately.
2 min
You’ll know it’s ready when
The juices are glossy and the liver still yields when pressed.
Tip: Add lemon or herbs off the heat so their aroma stays bright.