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Traditionally made with water buffalo liver, this sandwich is Egyptian street food at its finest. Although it can be found in most Egyptian cities, it originally hails from the port city of Alexandria, which it’s named after. The chopped liver gets marinated in a spicy sauce, then sautéed with chilies, peppers, and onions. It then gets stuffed into a long roll and drizzled with a special Egyptian-style tahini sauce. This delicious sandwich will change the mind of anyone still on the fence about enjoying liver!
These sandwiches make for a great quick lunch or can be served with salata baladi, a simple Egyptian salad, for a nice balanced supper. Feel free to increase or decrease the amount of chilies in the recipe to suit your own heat tolerance.
This recipe can be made with the liver from any animal, but tastes particularly good with wild duck livers. I like to store livers from the venison and waterfowl I harvest in 1/2lb bags in the freezer so I can easily make small recipes with individual bags, or take out more bags to make larger recipes.
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