What a lovely Eid celebration we had this year!! 🎊🎈🎉
My sister in law and I make a great team! 👱🏻♀️🤝👩🏼
I love to cook 👩🏻🍳❤️and she’s the Queen of washing dishes and packing leftovers 🧽🍽 So whether the party is at my house or hers, we rock it!
On our Eid table this year, we had Fattah, leg of lamb, lamb chops, chicken kofta, roasted veggies, stuffed grape leaves, Molokhia, kebda (recipe below), and a bunch of Mediterranean salads and dips.
This is us‼️👱🏻♀️❤️👩🏼 Check out my instagram for all the delicious details and more!
If anyone asks me to tell them I am Alexandrian without actually telling them that I am Alexandrian, I’ll whip up a skillet of Kibda Iskandarani (veal liver, Alexandrian style) “a la Ruby”in just minutes and heat them up some Pita bread!
Here’s a quick summary of the process:
🇪🇬 2 pounds veal liver.
Put the liver in the freezer until it is firm enough to easily slice it.
❤️ Transfer the sliced liver to a container, cover it with milk, put the lid on and store it in the fridge for at least 2 hours up to overnight.
🇪🇬 The milk cleanses the liver and balances its strong alkaline taste. It also tenderizes it and prevents it from drying out and getting chewy after it’s been cooked.
❤️ In a wide skillet, heat a generous amount of olive oil. Drain the liver from any excess milk and transfer it to the skillet.
❤️ Stir and cook on medium high heat until the liver is no longer pink.
🇪🇬 Add 2 tablespoons minced garlic and cook until fragrant.
❤️ Add the spices; 1 teaspoon cumin and salt & pepper to taste.
🇪🇬 Add 2 tablespoons vinegar, juice of 2 lemons and give it a mix. Cook for another 2 minutes, while stirring.
❤️ Lastly, add some sliced green pepper, spicy, sweet or a mix of both.
🇪🇬 Mix pepper in, take Kebda off the heat, serve and enjoy with Pita bread.
Bon Appétit ❤️
Bon Appétit ❤️
MADE WITH LOVE!