What are the Liver & Grills blends?
These are two sister blends from the family of popular Egyptian seasonings. The first was designed for Egypt's most famous street dish, Alexandrian liver (kebda eskandarani), and its relatives: sausage, tripe and trotters. The second is a grills and barbecue blend for kebab, kofta, lamb chops and charcoal-grilled chicken. The liver blend was born on the food carts of Alexandria, where thin slices of liver are flash-fried with green chilli, garlic and a generous dose of cumin, coriander and pepper; it then spread to every Egyptian city and, with Egyptian communities, to Baghdad and Damascus. The grill blend is close to Iraqi and Levantine kebab marinades but with an Egyptian touch, relying on coriander and paprika rather than black lime and sumac.
Composition of the two blends
Without revealing Sheikh Al-Attareen's exact proportions, the Liver blend is built on cumin and coriander, with black pepper and red chilli for heat, dried garlic and cardamom to cut the strong taste of offal, and a touch of cinnamon and turmeric. The Grills & Barbecue blend combines sweet and smoked paprika, black pepper, coriander, cumin, allspice, dried garlic and onion, cardamom and a little nutmeg, which gives grilled meat its deep aroma.
| Variant | Character | Best use |
|---|---|---|
| Liver & Grills blend | Medium-hot, cumin, coriander and garlic forward, designed to cut the strong flavour of offal | Alexandrian liver, sausage, tripe, kidneys, trotters, stuffed intestines |
| Grills & Barbecue blend | Warm and smoky with paprika and allspice, natural red colour | Kebab, kofta, chops, grilled chicken, liver skewers, shish tawook |
What makes a good blend
Grill blends are the most frequently adulterated seasonings on the market: their red colour is easy to fake with synthetic dyes or poor, oil-soaked paprika, and salt is often used as padding. A good blend has a natural orange-red colour rather than a loud crimson, leaves no stain on your fingers when rubbed, and smells immediately of cumin, paprika and garlic. It should be freshly ground from whole spices, uniform in grind and free of flour or starch fillers. Seasoning mixes are assessed against the Egyptian Standards for spice mixtures, the European Spice Association Quality Minima and ASTA cleanliness specifications, and paprika and chilli are specifically tested for unauthorised Sudan dyes. Typical, not mandatory, values are 8 to 10 % moisture, acid-insoluble ash below 1.5 % and, if salt is present, a clearly declared percentage on the label.
How to use it: Alexandrian liver
- Wash 1 kg of beef or buffalo liver, slice it thinly and pat it dry.
- Season with one tablespoon (about 10 g) of Liver blend, salt, two spoons of vinegar, three crushed garlic cloves and a chopped hot green chilli; rest for only 15 to 30 minutes, as long marination toughens liver.
- Heat plenty of oil in a wide pan until smoking and add the liver in small batches without crowding.
- Toss over high heat for just 3 to 4 minutes until the colour changes, add sliced bell and hot peppers, squeeze a lemon and serve at once in baladi bread or a soft roll with tahini.
Guide dosage: 10 to 15 g per kilo of liver or meat. Marination: 15 to 30 minutes for liver, two hours for kofta and kebab, overnight for chicken and chops with yoghurt or oil and lemon.
Other uses: (1) grilled kofta with onion and parsley, (2) charcoal or oven-roasted chicken with the Barbecue blend, (3) homemade sausage and stuffed intestines with the Liver blend.
Storage and shelf life
Both blends contain paprika and dried garlic, which absorb moisture and fade in light, so keep them in airtight containers in a cool, dark place. Shelf life is 12 months, with the aroma at its best within six months. Always use a dry spoon.
The Sheikh Al-Attareen range
- Sheikh Blend for Liver & Grills
- Sheikh Blend for Grills & Barbecue
We select paprika and chilli from dye-tested sources and cumin and coriander from Upper Egypt and Fayoum. Every batch is checked for moisture, cleanliness and foreign matter in our laboratory before toasting, grinding and packing at our Mansoura plant. Both blends are available in our branches in Egypt, Iraq (Baghdad and Erbil) and Syria (Homs), and through our online store.
FAQ
What is the difference between the Liver blend and the Barbecue blend?
The Liver blend is hotter, with more cumin and garlic, and is meant to cut the strong taste of offal; the Barbecue blend is warmer and smokier with paprika and allspice and gives grilled meat a golden-red colour.
Why does my liver turn tough?
Usually from marinating too long or overcooking; liver needs high heat and only a few minutes.
Can I use the Barbecue blend on chicken?
Yes, it is excellent on grilled chicken and shish tawook, especially with yoghurt or oil and lemon juice.
Are the blends very hot?
The Liver blend is medium-hot and can be boosted with fresh green chilli; the Barbecue blend is mild and suitable for children.