Kebda Eskandarani - Spicy Egyptian Liver Recipe | CulinaryCreationss

Ingredients

• 1 lb beef liver, thinly sliced into 1/4-inch strips (or small cubes). If you prefer, chicken liver can be swapped, see notes below.
• 1/4 cup vegetable oil (or a neutral oil like canola or sunflower)
• 6-8 cloves garlic, minced or crushed to a paste
• 1-2 fresh hot peppers (such as serrano or jalapeño), finely chopped (adjust to your spice preference)
• 1 medium bell pepper (green or red), thinly sliced
• 1 tablespoon ground cumin
• 1 teaspoon black pepper
• 1/4 cup white vinegar or fresh ` lemon juice` (or a mix of both)
• Salt, to taste (add only at the very end to prevent toughening the liver)
• Optional Garnishes/Toppings: Fresh parsley, chopped; a drizzle of tahini sauce; extra lemon wedges for serving.