For over 30 years, Abu Deema, a Saudi cook, has been grilling up his famous kebda at his popular stall in the downtown Balad district of Jeddah.
Kebda literally means liver, and Saudis enjoy eating goat and lamb liver especially during Ramadan. “My full-time job is as an event manager and I also own a cloth shop here in Balad,” said Abu Deema. “I come here to cook and sell kebda only during the holy month of Ramadan because it’s so festive and full of life.”
According to Abu Deema, people of many nationalities visit Balad during Ramadan to experience the real taste of Jeddah. “A variety of goods and bargain prices are offered to Balad shoppers and this attracts the rich and poor of the city,” he said. “Kebda and Baleela or warm chickpeas topped with spices are two famous items sold here, and there are a lot of cooks selling these specialties.”
Abu Deema’s stall and outdoor seating area can be found under beautiful Ramadan lights on the left side as you enter the Alawi souk. “I can say I have the largest kebda stall in this area thanks to the money I’ve made throughout the years working as a kebda cook,” he said. “I always have a full seating area and many people know my stall is famous for the best kebda in the best location,” he added.
This kebda cook makes sure he offers his diners the best liver available. “I chop and clean them myself and marinate them in my special spices overnight and just before iftar, I start chopping tomatoes and onions,” he said. “As soon as people start arriving, I start the fire. When the oil is hot, I add the marinated liver and stir in onions and tomatoes. The livers are served either on bread or on a plate,” he added.
Abu Deema says the highest demand for kebda is usually during the last 10 days of Ramadan when he sells double what he sells during the rest of the month. “I cannot tell you how many kilos I sell overall, but I do know I have been selling more than 30 kilos each day for the last 10 days of Ramadan,” he said.
“One sandwich costs SR 12 and a plate of kebda costs SR 10 and we also sell cold soda to help people stay cool in the summer heat,” he added.
Abu Deema says he will pass down his recipe and technique to his children and grandchildren to ensure the people of Jeddah can enjoy his kebda for many years to come.
