Egyptian Kebda (Spiced Beef Liver)

Step 1

Pat the beef liver dry with paper towels by pressing gently all over the surface, removing any excess moisture so it will brown better.

Step 2

Cut the liver crosswise into 0.75-inch cubes, meaning cut straight down through the meat to create chunks roughly the size of dice.

Step 3

Mince the 4 garlic cloves until the pieces are smaller than a grain of rice, about the size of pencil-tip dots.

Step 4

Pour 3 tablespoons olive oil into a 10-inch skillet and heat over medium-high heat until the oil shimmers and slides quickly when you tilt the pan, about 90 seconds.

Step 5

Add the liver cubes to the hot oil in a single layer and leave them undisturbed for 2 minutes until the undersides turn deep golden brown.

Step 6

Stir the liver and cook for another 2 minutes until most sides have browned and the internal texture is firm but still slightly pink when you cut a cube.

Step 7

Push the liver to the side of the pan and add the minced garlic to the empty space; stir the garlic constantly for 30 seconds until fragrant.

Step 8

Add 1 teaspoon cumin and 1 teaspoon coriander to the pan and stir everything together for 15 seconds until the spices coat the liver.

Step 9

Squeeze the juice of 1 lemon into the pan and stir gently for 20 seconds until the liquid combines with the meat and spices.

Step 10

Taste the liver and season with salt and pepper as needed, stirring to distribute evenly.

Step 11

Transfer the liver to a serving plate and scatter the chopped fresh parsley or cilantro in a light layer over the top.