This is a liver dish I somewhat embellished and I drew this inspiration from the Tour Egypt site. Kebda means liver in Arabic.
However my version is totally different. First of all I got my favorite cast iron skillet and added 3 tbs of olive oil. I put in my mortar and pestle 1 pinch of cumin seeds, 2 cloves. 2 green cardamoms and ground them.
I cleaned the liver first in cold salt water and added 2 tsp of white vinegar and rinsed it until I didn’t see any more blod in cold water while I had them in a strainer. I set this aside and let more of the water drain and cut off 1 small piece of ginger root and washed and peeled it, I got 2 cloves of garlic and peeled it. I also chopped one red finger hot chili if you can find them if not then the green ones are ok too. 1 also cut 1 cubinelle chili in half and deseeded it and chopped it.
I checked my liver to see if there was anymore water coming out and I didn’t see any so I turned the burner on medium and without seasoning I fried my liver in the olive oil alone. this way I find it makes very tender and tasty liver and it doesn’t make it hard and tough like leather. I used lamb’s liver but you can use even chicken, beef, calves, or goat liver for this same dish.
When the liver was finished cooking and I didn’t see any redness then I can tell this is well done. Also cut the liver in small pieces which is a big help.
Now we are ready to season the liver by adding 1 pinch of pink salt. I have a salt shaker filled with cinnamon powder I am trying to use up so it is 5 shakes of cinnamon powder.
I added the spices I ground up in a mortar and pestle and kept it to the side. I added the garlic and ginger I had prepped earlier and crushed it in the mortar and pestle and added it to the liver and stirred to blend.
I added both the red finger hot chili and cubenelle pepper I chopped earlier that was kept to the side. I added 1 tbs of tomato paste with 1/4 cup of water. Note it gives this a really nice red color and my husband wanted some kind of gravy with it. I added 2 tsp of lemon juice at the end of cooking time and stirred again. and I covered it so I can keep the aroma in.
The verdict, ok my husband is my official taste tester for the record and he really loves this dish a lot.
Please do me a big favor, go home and make this for yourself if you are a single guy or girl and if you have a significant other make this for them. This depends on who gets home from work first.
