Kebda, Alexandrian Veal Liver

You will need: olive oil, veal liver, garlic cloves, salt, black pepper, onion powder, cumin, green pepper slices, milk, apple or grape vinegar, 1 large lemon


  • #1 Buy the liver from a trustworthy source to ensure it’s freshness
  • #2 semi freeze the liver first to that it is easy to slice


  • Using a sharp knife cut the liver into thin small pieces
  • To cleanse the liver from all the blood and to neutralize it’s alkaline taste, soak it in milk
  • Use a fork to separate the liver pieces that each gets and even coating of milk
  • Make sure the liver is completely submerged in the milk and set it aside for at least 2 hours
  • This will cleanse and tenderize the liver and will prevent it from darkening once cooked
  • Now let’s cook it like a pro, in a deep pan heat a generous amount of oil
  • Drain the liver from all the milk DO NOT RINSE IT
  • Add it to the hot oil
  • Continue cooking on medium high heat until the liver is no longer pink
  • For 1.5 lbs of liver, I used 2 minced garlic cloves
  • Add the garlic to the sautéed liver
  • You will notice that a thick sauce starts to form. That is a good sign! It means you wont end up with a dry chewy liver at the end
  • Once the liver starts to absorb the sauce, add the seasonings
  • Add 2 tbsps of apple or grape vinegar and juice of 1 big lemon
  • Add salt to taste
  • Add 1/2 tsp black pepper
  • Add 1 tsp cumin
  • Add 1 tsp onion powder
  • Give it a mix and cook for 5 more minutes
  • Add green pepper slices
  • Stir them in and turn off the heat
  • Enjoy!