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Yemeni Chicken Liver
Kebda
A popular Yemeni breakfast dish, 'Kebda' features tender chicken livers sautรฉed with onions, tomatoes, garlic, and a blend of aromatic spices. It's often served with traditional Yemeni bread (khobz).
๐ง ์ฌ๋ฃ
- 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)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Heat vegetable oil in a skillet over medium-high heat. Add the sliced onions and sautรฉ until they start to turn golden brown.
โฑ๏ธ 5 minutes - 2
Add the smashed garlic and diced green chilies to the skillet. Cook for about 30 seconds until fragrant.
โฑ๏ธ 30 seconds - 3
Add the chicken livers to the skillet and fry them on all sides until they turn brown.
โฑ๏ธ 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.
โฑ๏ธ 15 minutes - 5
Garnish with fresh chopped cilantro and serve hot with Yemeni bread (khobz) or rice.
๐ก ์ ๋ฌธ๊ฐ ํ: Some recipes include diced potatoes, which can be boiled separately until halfway cooked and then added with the tomatoes.
๐ก ์ ๋ฌธ๊ฐ ํ
- โEnsure chicken livers are thoroughly cleaned before cooking.
- โDo not overcook the liver, as it can become tough.
- โHawaij 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.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Beef or lamb liver can be substituted for chicken liver.
- Add a pinch of red chili powder for extra heat.