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Cut the liver into about 1 cm by 1 cm (½ in. by ½ in.) cubes.
To prepare the marinade mix together the liver with the garlic, mint, spices and lemon juice.
Mix well and marinate for at least 15 minutes.
Chop up the bell peppers. It’s up to you to either chop them into cubes or julienne.
Chop the hot green pepper into tiny pieces, so they distribute well.
After the liver has marinated, melt the oil and butter in a large skillet.
Add the peppers and cook, stirring constantly, until vibrant.
Add the liver mixture and combine all together.
Cook for a few minutes until the liver starts to firm up.
Add the water and mix it well into the liver, then cover the skillet and cook for 5 minutes.
After the 5 minutes, uncover and continue cooking, stirring constantly, until all water evaporates.
Adjust the seasoning with salt and pepper as needed.
Serve the Kebda either in sandwiches, topped with Egyptian tahini sauce or eat it as a dip with Eish balady.