Kebda, or liver, is a popular breakfast food in Yemen, prepared with goat (or sheep or cow) liver and various herbs and spices. Though traditionally eaten for breakfast, this dish can be enjoyed any time of the day. Serve with rice, naan, or even as sandwich filling, kebda can be eaten in a number of delicious ways.

  • Medium
  • 3 person(s)
  • 30 Min


    • Coriander1 teaspoon
    • Cumin seeds1 teaspoon
    • Peppercorn½ teaspoon
    • Cardamom½ teaspoon
    • Turmeric Powder½ teaspoon
    • Oil6-7 tablespoons
    • Onion1-2
    • Tomatoes1-2
    • Mutton liver½ KG
    • Garlic paste1 teaspoon
    • Ginger paste1 teaspoon
    • Ketchup1 tablespoon
    • SaltTo Taste
    • Capsicum1-2
    • Green chilies1-2
    • Lemon juice1 tablespoon
    • CorianderFor garnish


  • In a grinder, add coriander, cumin seeds, peppercorn, cardamom, turmeric powder and grinder into a fine powder.
  • Heat oil in a large pot, add onions and fry until brown, then add diced tomatoes and stir well for five minutes.
  • Add mutton liver and stir for five minutes.
  • Next, stir in garlic paste and ginger paste.
  • Stir in ketchup, and add in the powdered masala and salt.
  • Cover with a lid and let simmer for 15-20 minutes.
  • Add diced capsicum and stir. Then mix in chopped green chilies.
  • Add lemon juice, and stir.
  • Garnish with coriander leaves.
  • Enjoy! Please give us your feedback in the comments below.
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