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Yemeni Chicken Liver
Kebda
A popular Yemeni breakfast dish, 'Kebda' features tender chicken livers sautéed with onions, tomatoes, garlic, and a blend of aromatic spices. It's often served with traditional Yemeni bread (khobz).
ð§ ææ
- 500 g Chicken livers(cleaned and cut into bite-sized pieces)
- 1 medium Onion(sliced)
- 3 cloves Garlic cloves(smashed or minced)
- 0.5 medium Tomatoes(diced)
- 2 medium Green chili pepper(diced, adjust to taste)
- 0.5 cup Tomato sauce
- 2.5 tsp Cumin(ground)
- 1 tsp Hawaij spice mix(optional, but recommended)
- 0.25 tsp Salt(or to taste)
- 2 tbsp Vegetable oil
- 0.25 cup Cilantro(chopped, for garnish)
ðšâð³ äœãæ¹
- 1
Heat vegetable oil in a skillet over medium-high heat. Add the sliced onions and sauté until they start to turn golden brown.
â±ïž 5 minutes - 2
Add the smashed garlic and diced green chilies to the skillet. Cook for about 30 seconds until fragrant.
â±ïž 30 seconds - 3
Add the chicken livers to the skillet and fry them on all sides until they turn brown.
â±ïž 5 minutes - 4
Stir in the diced tomatoes, tomato sauce, cumin, hawaij spice mix (if using), and salt. Mix well and cook until the liver is nearly cooked through.
â±ïž 15 minutes - 5
Garnish with fresh chopped cilantro and serve hot with Yemeni bread (khobz) or rice.
ð¡ ããã®ã³ã: Some recipes include diced potatoes, which can be boiled separately until halfway cooked and then added with the tomatoes.
ð¡ ããã®ã³ã
- âEnsure chicken livers are thoroughly cleaned before cooking.
- âDo not overcook the liver, as it can become tough.
- âHawaij is a traditional Yemeni spice blend that adds a unique flavor. If unavailable, a mix of cumin, coriander, turmeric, and black pepper can be used.
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- Beef or lamb liver can be substituted for chicken liver.
- Add a pinch of red chili powder for extra heat.