Kebdah

kebdah

In the south we eat liver (although we fry them of course) so this dish is not something new for me. Kebdah is an Arab favorite and here in Saudi they serve it for breakfast usually and you can can eat it with pita bread or as a sandwich. I made some lamb steaks today (if you have not tried them you should because they blow beef out of the water) and made this dish as well. I served it with baby potaties, fresh pita, cucumbers and labneh with olive oil.

1 pound chicken liver (washed and drained)
1 large white onion, diced
2 garlic cloves, diced
1 teaspoon ground coriander
1-1/2 teaspoons cumin
Salt and pepper to taste
1 tablespoon olive oil
1/2 teaspoon red pepper flakes
2 tablespoons tomato paste

1. In a saute pan on medium heat add olive oil, onions and garlic. Allow to cook until onion is tender then add coriander, cumin, salt, pepper and red pepper flakes. Cook for 1 minute.

2. Meanwhile, cut the liver into small strips and place into pan then add tomato paste mix well Cook until liver is no longer pink about 7 minutes or so.

Yields: 4 servings

saudi-kebdah(This is kebdah take out from a little store here)

2 Responses to Kebdah

  • During Ramadan in Al-Ahsa you can get kebdah with french fries in the evening from street venders that set up shop only during Ramadan. My kids beg to go get kebdah and off we all go . I wish I liked it but no matter what I just can’t aquire a taste for it. I do love the “potatas”…..maybe too much lol.

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