Alexandrian liver is one of Egypt's most famous street foods, especially in Alexandria, which gave it its name. A hot liver sandwich in fino or baladi bread with tahini and pickles is part of many people's memories.
What makes liver «Alexandrian»
- The cut: liver is cut into thin strips or small fingers so it cooks fast.
- The seasoning: plenty of garlic, hot green pepper, cumin, black pepper, and sometimes a little vinegar or lemon.
- High heat: it is seared quickly over very high heat in a pan, browned outside and tender inside.
The secret: never overcook it
The biggest mistake is overcooking, which turns liver dry and leathery. Proper Alexandrian liver takes minutes and leaves the heat while still tender.
How it is served
| Way | How |
|---|---|
| Sandwich | In fino or baladi bread with tahini and pickles |
| Plate | With baladi bread, tahini and salad |
| Starter | Among sharing plates before the main meal |
It usually comes with lemon, onion and tahini to temper the heat.
Alexandrian liver at Rokn Warda
At Rokn Warda in Al Khobar we serve Alexandrian liver: strips of liver with garlic, hot pepper and Alexandrian spices. Order it from the menu as a starter or beside your meal, delivered in Al Khobar and Dammam, or try it hot in our dining room. For more regional Egyptian food, read from Upper Egypt to Alexandria.
